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QUISISANA ¢ 
HYGIENIC 


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MISS LINA KUEPPER, 
~O41.5 seECRETARY QUISISANA SANITARIUM, 
ASHEVELLE: No C. 


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THE LIBRARY OF THE 


UNIVERSITY OF 


NORTH CAROLINA 


THE COLLECTION OF 
NORTH CAROLINIANA 























QUISISANA SANIT ARIUM, ASHEVILLE, N. C. 














#y 


Quisisana 
Hygienic Cook Book. 





BY 
MISS LINA KEUPPER, 


Secretary of Quisisana Sanitarium, 
ASHEVILLE, N. C. 


The French Broad Press, Asheville 


Digitized by the Internet Archive 
in 2021 with funding from 
University of North Carolina at Chapel Hill 


https://archive.org/details/quisisanahygieni0OOkeup_0O 


PRERAGE. 


Since our hygienic cooking has from the opening 
of our Sanitarium called forth so many favorable com- 
ments from our guests, because of its wholesomness 
and palatableness, we decided to write a cook book 
containing most of the dishes used in our institution, 
hoping that it will meet the approval of all who use it. 

Only a well nourished body can be healthy and 
strong, and in order to be well fed we ought to know 
what to eat and how to prepare it. 

Every one knows that we need for the building 
up of the body certain quantities of albumen, fat, etc.; 
but too little attention is paid to the necessary min- 
erals and it is of the greatest importance for the body 
to have the proper amount of these as well. 

Why are so many sedentary people enzmic ? 
Because their diet consists mostly of meat, grains 
and the legumes which are particularly poor in soda 
and lime; if to this diet a certain amount of vegeta- 
bles and fruits were added, their blood and bones 
would grow healthier. For many it is sufficient to 
acquire a taste for vegetables, and even when they do 
have them they are in most cases unwholesome, being 
unhygienically prepared, so that they are robbed of 
most of their hygienic properties. In order to retain 
within the vegetables these properties they should 
never be washed in hot water, nor should the water 
in which they are cooked be poured off, for it contains 
in solution the strength-giving minerals of the veg- 
table; therefore vegetables should be cooked in a very 
little water or steamed. 


aebrsal3: Dr. Lahmann, of Germany, seeing 
the necessity of adding to certain vegetables the min- 
eral salts they lack, discovered, after long and various 


111 


FIEIA 


experiments, a process by which to make a prepara- 
tion from the mineral substances of plants, which he 
appropriately calls “ Naehrsalz,” or nourishing salt. 
It is particularly useful in our diet since we can with it 
make many of our dishes more wholesome and 
digestible. We add it to meats and to those vegeta- 
bles which do not contain a sufficient amount of the 
necessary minerals. Naehrsalz not only aids diges- 
tion but improves the flavor of the food. It is to be 
added to a dish only shortly before serving it, and for 
a dishful of vegetables, Naehrsalz the size of a pea 
only is needed. 


DLabmann’s Cocoa, we have found to be the best | 
and purest cocoa. It is made from the finest selected 
cocoa beans, is chemically free from grease, and con- 
tains naehrsalz, which improves its favor and makes 
it more easily digested. 


Tutcoa, we use in our kitchen for frying, shorten- 
ing, etc. Itis a pure product of the cocoanut and is 
more easily digested than any other kind of fat. 


Grape Juice, is the pure juice of the grape 
entirely free from alchohol and one of the most whole- 
some and nourishing beverages. We use it much in our 
Sanitarium since we never undér any circumstances 
use alchoholic drinks. 


Lemon Spice is made thus: Grate off the yel- 
low part of lemon peel, mix it up with a good deal of 
granulated sugar and put itin a glass jar. It keeps 
for years when tightly closed. More peel may. be 
added at any time. It is to be used only in small 
quantities, as spices of all kinds make the blood 
impure; we therefore use very little even of salt. 

We have tried to explain German dishes as 


clearly as possible and hope we have succeeded in 
doing so. 


INDEX. 


WARM SOUPS. 


No. 
PMIODICMSOUOM ans 9 1 + sc 22 
EASPanagUsicOUPy = es ap. <= = 97 
ibaitewsoupies, 08. 2... 26 
Blackberry soup . 2a 
Bread soup . 18 
Brown soup a . 32 
Brown soup 6 . RS 
Buttermilk soup 25 
Carrot soup 16 
Cauliflower soup $ 
Cherry soup 21 
Chocolate soup 28 
Cranberry soup 34 
Farina soup . 31 
Green corn soup . 9 
We CHMIMSOUDW ct ygea eee es =e 15 
MuSnDrOOMIESOUDe 5 2 1. «LT 
O@AUMEaSOUD ap sins ee «20 
Pea Soup . 
HecagS Ol mes care fa dare rae 3 
PERINULE SOI o> Bos “okies 3, Ue 
ROTORS OU PM teed oe alk ew seth 
LOM eRSOUDKeme Get Oates Rote sbO 
SMU em RD area (3 ei 3%, 20 
@uakerioats:soup. sags ou 2630 
IRKCE SOU ws te 5) Sto) niet O 
Spb PEeSOUP!.« din «Ses eae 3 
SPiMaca SOUPue. a1 « = lO 
‘ovatus, Souoe 5 9g 6 5 6 oe Ue! 
Mesetable soup stock =). 55 1 
WEZORINS Cal GC 2k ss a 5 
Whores Wersenyey 5 a ooo 5 5 
White bean soup. with parsley 6 
White cabbage soup... . . 18 
ISG SOW) s sn Alo 6 . 33a 
COLD SOURS. 
Aim oud oil kssOUp seit 43 
Gidersoupmcmenr Seer 0 a -e4o 
(Crialers Gon” (6 E88 > a m ste 


Glabbersounm a ememer aren end 2 


Cherry soup . 
Curd soup 
Huckleberry soup - 
Peach soup a 

Otte, 
Pecan soup . 
Pineapple soup 
Raspberry soup 
Rice soup 
Sago or Tapiocasoup . 
Strawberry soup . 
Vanilla soup 

BREADS. 
Bread sticks 
Corn bread . 
Cornmeal muffins 
Mush gems . : 
Muffins of white flour . 
Rye bread . 
Whole wheat bread 
Soft oatmeal bread . 
VEGETABLES. 

Asparagus 
Beets 
Cauliflower . : ; 
Cauliflower and cece , 
Cabbage with apples . 
Cabbage with potatoes 
Carrots 
Chestnuts . 
Cut beans 
Cucumbers . 
Dried white beans . 
Dried peas 


Dried green beans in ite shell : 


Egg plant 

Green beans Jt. 
Green beans and carrots . 
German kale . 

Kohlrabi . 

Lettuce 


4G 


O56 a 
56b 
SY! 


76 


73 
74 
58 
59 
63 


66 


Lentils . 
Mushrooms . 
Onions . 

Oyster plant 
Sauerkraut 
Spinach 

Spuash 

Vegetable ragout . 
Wax beans 
White beans 
White turnips . 
Turnip greens with potatoes 


POTATO DISHES: 


Fried potatoes 

Mashed potatoes 

Potato slices fried 

Potatoes with milk sauce 

Potato balls 

A potato dish 

Potatoes fried . 

Potatoes with apples 

Potato noodles 

Sour potatoes . 

ch 6é a 

Stewed potatoes ; 
SALADS, 

Bean salad 

Celery salad 

Cucumber salad 

Cucumber and potato salad 

Lettuce 

Mixed salad 

Potato salad = Pitas 

Salad of white or red cabbage 

Water cress . 

Vegetable salad 


DUMPLINGS. 


Apple dumplings 
Butter ek 


Bread balls 

Clabber dumplings , 
Cherry oe 
Cornmeal « : 
Fine potato dumplings 
Fine dumplings . 
Potato a 


98 


. 105 
. 103 
- 104 


97 
99 


- 100 
+ LOL 


oT 


= 1O2 


ITO 
5 lige 
5 eG) 
> 1S 
5 ES 
Lae 
7 L060 
. 109 
LO 


v1 


Potato dumplings 

Prune ee 

Rice as SAG 
White bread lamplines j 


PAN CAKES. 


Apple pan cakes 


ee ee ee 


Buckwheat pan cakes . 
ee ee ee 2 

Corn starch pan cakes 

Currant pan cakes 

Egg pan cakes 

Flour pan cakes . 

Pan cakes with jelly 

cs at “* sweet corn 

Prune pan cakes . 

Potato *§ ot 


ee oe ee 


Sour cherry pan cakes 


VEGETABLE SLICES. 


Green corn (gruenkorn) slices . 


Maccaroni slices . 
&< 6 
Mush slices . 
Pea slices 
Rice slices @ 
Slices of vegetables . . 
Tomato slices . 


VARIABLE DISHES. 


Artificial chestnuts . 
Clabber cream 
Cornmeal 
Carrots . 

ges on toast . 
Green corn (gruenkorn) 
Maccaroni 
Mushrooms , 
Mushrooms on toast 
Oatmeal 
Parsley on toast 
Rice dish , 
Rice with apples . 

ue “ yaisins 
Spinach 


. 108 
5 Hie 
= UNey 
tens 


m2 
ato 
123 
A120 
+ LD 


33 


mi22 
. 124 
E2T 
128 
> 134 
5 TES 
. 130 
. 119 
. 120 


A125 


135 


. 141 
eLA2 
. 136 
139 
- 137 
ies 


. 140 


> {Oi 
. 162 
. 146 
. 148 
- 159 
- 147 
1Aa2 
- 149 
. 158 
G2 
- 157 
. 154 
~ 155 


. 160 
5 OST 


No. 


Sour cream dish . eee 45 
Tomatoes . . 143 & 144 
Tapioca : . 150 
Toast and cheese tore el 66 
EGGS. ss 
Dropped eggs . . 169 
Egg-jelly . es LOO 
Eggs with mustard sauce 5 Oy 
Egeg-cheese . . 168 
Eggs in cups sae alia 
Omelette with zwieback . 5 1573) 
Omelette 1 70 
Omelette with jelly 5 
Scrambled eggs Beg eet OS 
a ‘* with tomatoes . 164 
Sour eggs . - 165 
Snow omelette mel 72 
MEATS. 
IBCemUOAStiR EEE eee me 2 15 
Cold meat jelly 179 
Fried chicken . . 180 
Mutton roast Ler 
Rabbit stew . = Wey 
Stewed chicken LSE 
eeevical . 182 
Veal roast ‘ 5 Ligh® 
Sot Grok OR MEATS AND 
VEGETABLES. 
Asparages Sauce . . 186 
Caper sauce . . 194 
Cauliflower sauce . 185 
Cream sauce for salads . _ LOR 
Cucumber sauce . LOT 
Fine onion sauce =, tte 
ie aorta as ; . 188 
Horseradish sauce . Se SOE 
Mayonaise sauce . . 190 & IQT 
Mushroom sauce . . 196 
Parsley sauce SOS 
Remeoulade sauce . 189 
Tomato sauce . : . 183 
SWEET SAUCES. 
Apple sauce . . 203 & 204 
Chocolate sauce . 5 Dati 
Cherry sauce 200 
Cranberry sauce . 3205 
Fruit foam . 206 


No. 
Foam sauce . hg teae eee 208 
Foam sauce of raspberry or cran- 
berry juice See 2LO 
Prune sauce . . 200 & 202 
Raspberry sauce . . 199 
Red currant sauce . 207) 
Strawberry sauce . 198 
Vanilla sauce 209 
COMPOTS. 
Apple compot 2 PANS 2115 
Gooseberry compot . 212 
Huckleberry compot . ae 13 
Mixed fruit compot . 220 
Pear fruit compot . 224 
Prune marmalade PRE 
Peach compot . eer i x 220 
Plum compot m2 TOaNe 223 
Red currant compot 219 
Rhubarb compot . _ Bie 
Strawberry compot . 5 ol 7 
WARM PUDDINGS. 
Apple pudding . 246 
Bread with almonds e230 
Chocolate pudding . 237, 238 & 239 
Foamy pudding . 230 
Fruit pudding . . 240 
Gooseberry pudding ZAR 
Irish potato pudding . 234 
Maccaroon pudding 240 
Noodle pudding . eet 2'3 
Nut pudding 2. 205 244 
Orangespuddiigsi yee 242 
Pecan pudding 248 
Plum pudding . 225 
Prune pudding Sencie reW 
Rice pudding . : m2 200227 
Rice flour pudding ; . 228 
Sweet potato pudding 2235 
Sago pudding . . 220 
Sour cream pudding . 255 
Vanilla pudding . 2a 2 
Zwieback pudding . = 233 


COLD PUDDINGS AND 
CREAMS. 


Apple cream ay: 
Cream with bread 281 
Chocolate cream . Da 250 


\ 


No. No. 


Pruityjellyss 2. ee ee eZ Os Flanimery without eggs. . . . 273 
Cream of cornstarch . . 264 & 265 SMCS Ss eae Ue Aye 
Cream with almonds . . . . - 260 NeTMleReRceih = 5 ee Ge as 
Cream with fruit and jelly . . . 26F CAKES AND TARTS 
ge. checs casas =monn 27a Applescakemns Gt oe aeO% 
Fruit dish. 2. 02 46 1) be RHO pg ONG Cac amma eet ee ceo Oe 
Grooseberiy dish 5 07s eae Or Breadicakcie ett pin ta eres 
Huckleberry padding be 3 ghee: Comucakegen as ee wean Ras el OO 
Bemonyercam\a see eee ac Cen yiC ai Cyne eet a ee 2 OO 
Lemonjelly . . . raytl af 7 ROO Germanuca sci pals Samer n eee SO) 
SOURIS GGA G 5 oo . 266 Mi ccaroon Sie ast = eo 7 
Puekler ice eréani).*: 4 =, eee Plomicakes yoo stereo aero 
Red: corn méal--l a. sn Sy ee ITC ORCA Ce tears re te nioi oe ee? Ob) 
Red) Grits 2) en 2 ye oe SEINGWGEE eb ee 2 aye Woe 
Raspberry 1 OAM een ewe enn a SPC Ctrl aULUS apaireaae mee . 285 
LICE CreAHI Lp gee ee DRINKS. 

Red flammery; i. Sino. Je aoe Caramelscercalecoticesqmsys arn 20 7 
FLussian Crean (| oc) eer eee Dr. Lahmann’s naehrsalz cocoa 298 
strawberry.cream . . 2 2. . 200 uemonad eae oe = Ss SOF 
Sago pudding a-5) 8s a soe Raspberry lemonade . . . . . 300 
Sourcream foam :.. 59.9. 7 . 292 our slg eee sae en OG 
Tutti frutti, .. 20. . 262% 26 


Vili 


MENUS. 


BREAKFAST. 
First Day: Second Day: 
Fresh fruit Cooked fruit 
Oatmeal with sugar, cream and milk Wheat hearts with sugar, cream and 
Boiled eggs milk c 
Rye bread Scrambled eggs 
Wheat bread Toast 
Muffins Honey 
Honey Same drink as first day 


Caramel cereal-coffee or Dr. Lah- 
mann’s cocoa 


Third Day: Fourth Day: 
Fresh fruit Cooked fruit 
Grits with sugar, cream and milk Hominy with sugar, cream and milk 
Poached eggs Corn pancakes 
Corn bread and honey Maple syrup 
The same drinks as first day. The same drinks 

Fifth Day: Sixth Day: 
Fresh fruit Cooked fruit 
Ralston breakfast food Indian meal 
Eggs on toast Corn muffins 
Honey Soft boiled eggs 
The same drinks Honey 


The same drinks 


Seventh Day: 
Fresh fruit 
Petit John 
Toast 
Scrambled eggs 
Honey 
The same drinks 

ix 


DINNERS. 


JANUARY. 


January ist: 


Canned fruit 

Barley soup 

Cauliflower, baked 

Beef roast 

Red cabbage with apples 
Mashed potatoes 

Celery salad 

Puekler ice cream. 

Bread and butter 


January 3rd: 
Cooked fruit 
Cabbage 
Dried peas with fried onion gravy 
Mutton roast 
Fried lrish potatoes. 
Baked sweet potatoes 
Celery 
Chocolate cream 
Bread and butter. 


January sth: 
Cooked peaches 
Corn 
Gcreen peas 
Mutton chops 
Irish and sweet potatoes 
Tomatoes, baked 
Lemon pudding 
Bread and butter 


January 7th: 


January 2nd: 


Fresh fruit 

Carrots with parsley 
Green beans 

Veal chops 

Irish and sweet potatoes 
Lettuce 

Tapioca pudding 


Bread and butter 


January 4th: 


Fresh fruit 

White beans 

Spinach with hard boiled eggs 
Steak 

Potato dumplings with butter gravy 
Lettuce 

Bread pudding 

Bread and butter 


January 6th : 


Fresh fruit 
Asparagus 
Lettuce 

Beef roast 

Potato salad 
Celery 

Apple pudding 
Bread and butter 


Cooked dried prunes 


Vegetable soup 


Turnips 


Stewed Onions 


Smoked ox tongue 


Potato pancakes 


Mashed Irish potatoes 


Lemon cream 
Bread and butter 


APRIL: 


April ist: April 2nd: 


Canned fruit 

Green corn slices 

Spinach with hard boiled eggs 
Steak 

Fried Irish potatoes 

Sliced Tomatoes 

Chocolate pudding 

Bread and butter 


April 3rd : 


Cooked fruit 

Carrots 

Rice-dish 

Veal roast 

Mashed Irish potatoes 
Baked sweet potatoes 
Lettuce 

Tutti frutti 

Bread and butter 


April 5th: 


Fresh fruit 

Pea soup 

Cabbage with apples 
Corn with okra 
Onions 

Veal chops 

Fried Irish potatoes 
Red flammery 
Bread and butter 


Fresh fruit 

Green peas 
Vegetarian ragout 
Mutton chops 
Artificial chestnuts 
Lettuce 

Rice pudding 
Bread and butter 


April 4th: 


Canned fruit 
Vegetable slices 
Maccareni dish 
Beef roast 

Potato dumplings 
Sweet potatoes 
Celery salad 
‘Charlotte russe 
Bread and butter 


April 6th: 


Canned fruit 
Spinach with eggs 
Artificial chestnuts 
Steak 

Green corn 

Sweet potatoes 
Trish potatoes 
Prune pudding 
Bread and butter 


April 7th: 


Cooked fruit 

Dried peas with fried onions 
Asparagus 

Corn dumplings 

Irish potatoes 

Celery salad 

Orange cream 

Bread and butter 


xi 


July Ist: 


Canned fruit 
Green beans 
Rice with apples 
Mutton roast 


Mashed Irish potatoes 


Bean salad 
Lemon jelly 
Bread and butter 


July 3rd: 

Fresh fruit 
Cabbage 
Maccaroni 

Steak 

Potato pancakes 
Sweet potatoes 
Lettuce 

Chocolate pudding 
Bread and. butter 


July 5th; 


Fresh fruit 
Vegetable ragout 
Green beans 
Tomatoes 

Steak 

Fried Irish potatoes 
Mixed fruit compote 
Bread and butter 


JULY. i 
July 2nd : 


Cooked fruit 
Cucumbers 

Pea slices 

Veal chops 

Tomato dish 

Fried Irish potatoes 
Vanilla pudding 
Bread and butter 


July 4th: 
Cooked fruit 
Bean soup 
Egg plant 
Mushrooms 
Sauerkraut 
Mutton Chops 
Mashed potatotes 
Celery 
Flammery 
Bread and butter 


July 6th: 


Fresh fruit 

Rice dish 

Pea slices 

Cauliflower 

Beef roast 

Potato dumplings 

Almond pudding with fruit juice 
Bread and butter 


July 7th; 
Fruit compote 
Noodles 
Spinach with eggs 
Mushrooms 
Veal chops 
Trish potatoes 
Sliced tomatoes 
Puekler ice cream 
Bread and butter 

xii 


October Ist: 


Fresh fruit 
German kale 
Sweet corn 
Sliced tomatoes 
Steak 

Mashed potatoes 
Apple pudding 
Bread and butter 


October 3rd : 


Fresh fruit 

Green peas 
Turnip greens 
Stewed tomatoes 
Smoked ox-tongue 
Bread pudding 
Bread and butter. 


October 5th: 


Fresh fruit 
Carrots 


Green peas 
Rice 


Trish and sweet potatoes 


Sliced tomatoes 
Veal chops 
Chocolate pudding 
Bead and butter 


OCTOBER. 


October 2nd: 


Canned fruit 


Rice soup with tomatoes 
Spinach with sliced eggs 


Stewed chestnuts 
Fried Irish potatoes 
Fried chicken 
Baked sweet potatoes 
Celery 

Tutti frutti 
Bread and butter 


October 4th: 


Apple sauce with canned peaches 


Kohlrabi 
Oyster plant 


Sliced Irish potatoes, fried 


Lettuce 

Steak 

Rice pudding 
Bread and butter 


October 6th : 


Canned peaches 
Spinach with eggs 
Corn 

Beet salad 

Celery 

Stewed chicken 
Mashed potatoes 
Rice pudding 
Bread and butter 


October 7th: 


Rhubarb compote 
Green beans and corn 
Cabbage with apples 
Fried ham 
Trish potatoes 
Chocolate cream 
Bread and butter 

xiii 





OOOO OOOO OOOO OOOO OOOO ooo ooo ooo 
: O 


COOKING RECIPES. | 


OOO OOOO OOOO OOOO OOOO OOOO ooo ooo Aon 
SOUPS. 


REMARKS. 


In using the yolks of eggs in soups, care must 
be taken that they do not harden in lumps in the soup. 
In order to avoid this, first beat them well and stir 
into them a few fablespoonfuls of the soup and 
beat together until thoroughly mixed and smooth ; 
then pour this into the soup. 


% 
1, VEGETABLE SOUP STOCK. 


I onion, 2 potatoes, I egg, I stick of celery, 2 car- 
rots, I slice of egg plant, I slice of squash, a handful 
of black-eyed peas (fresh or dried), a little parsley, a 
handful of asparagus, and 2 ozs. of butter. 

After having washed the vegetables, cut all into 
pieces and stew in fhe heated butter for a while; then 
add a little boiling water and boil till done, after which 
stir all through a sieve. This vegetable stock is used 
for a number of soups. 


2. VEGETABLE SOUP. 


Green peas, snap beans, carrots, cauliflower, cel- 
ery, onions, parsley, kohlrabi, potatoes, squash, black- 
eyed peas (in shell). 

Put butter in a pot on a fire, when heated stir into 
it one-half tablespoonful of flour until it is a dark yel- 


Oana 


16 


low, pour boiling water to it, a little salt, and all or 
most of the above named vegetables (which have been 
washed and cut) and boil till done. Finally, just 
before serving, add the yolks of three eggs. iy 


3. SPEER EAs Ure 


Put 4 oz. of split peas in cold water and boil till 
done, and then put them througha sieve. Meanwhile 
fry a spoonful of fine cut onions in I I-2 oz. of but- 
ter and add to it the necessary amount of soup vegeta- 
bles, the strained peas and a little salt, and boil a while. 
Serve with dices of toast. 

The same soup may be made with black-eyed 
peas and green peas. 


4, PEA SOUP. 


I pint of green peas (or French peas). Boil with 
3 oz. of butter over a moderate fire; sprinkle I 1-2 or 
2 tablespoonfuls of flour over it, add the necessary 
amount of water, a little salt and vegetable stock and 
boil till done. Add the yolks of 2 eggs and serve 
over Slices of toast. 


5. WHITE BEAN SOUP. 


I lb. of white beans, I 1-2 oz. of butter, I 3-4 oz. 
of flour, salt, vegetable stock. 

Wash the beans and put them in rain water on a 
moderate fire; boil till done and then stir through a 
hair sieve. Brown the flour, add the beans, salt and 
vegetable stock. If too thick add a little warm 
water; boil one-half hour longer and just before serv- 
ing drop in toasted bread cut in squares or dice. 


6. WHITE BEAN SOUP WITH PARSLEY. 


Wash the beans and put them on the fire in cold 
rain water. Add celery and onions, let boil till done, 
then stir through a fine sieve; add salt, browned flour, 


17 


the juice of a lemon, fine chopped parsley. Put into 
the soup finally square or dice-shaped pieces of toast, 
and serve. 


ie AOE ARAGUS SOUP. 


Peel 1 lb. of cut and washed asparagus and boil 
in salted water or beef soup till done. Melt 3 oz. of 
butter in a pan, add 2 tablespoonfuls of flour, stir a 
while and then add the water of the asparagus; let it 
boil a while and then put in the asparagus. Before 
serving beat the yolks of two or three eggs in the 
tureen. Add eight or ten spoons of the soup, being 
careful to beat continually the yolks to prevent hard- 
ening. Then add the rest of the soup and strew over 
it fine chopped parsley. 


$. 1 CAULIFLOWER SOUP. 


This soup is made like No. 7. Except that 
before serving, lemon juice, to taste, may be added. 


9. GREEN CORN SOUP. 


Boil 3 or 4 oz. of green corn in a little water 
slowly for four or five hours, now and then adding a 
little more water. Stir through a fine sieve, let it 
come to a boil again, adding salt, vegetable stock and 
I I-2 0z. butter. If the soup is too thin thicken with a 
teaspoonful of flour dissolved in milk and pour it into 
the soup, stirring the while. Before serving add the 
yolk of regg and farina dumplings. 


{0;- SPINACH SOUP. 


Clean and wash one-half peck of spinach; boilina 
little water; put I I-2 oz. of butter ina pot, add the 
spinach and boil for a while; add a little salt, 2 table- 
spoonfuls of cornstarch and as much water as 1s 
needed. Serve with little crackers. 

A soup may be made in the same way of squash. 


18 


11. TLOMAE@sSQUR: 


Wash and boil 2 lbs. of tomatoes; when done stir 
through a hair sieve; beat one-quarter lb. butter 
mixed with 2 tablespoonfuls of cornstarch and stir 
into tomato stock, together with a little salt, naehr- 
salz size of a pea, (see preface). Add the necessary 
amount of water and some parsley, chopped fine; 
after boiling 20 minutes longer, take from the fire, and 
before serving pour into it one-half pint of cider. 


12. PEAREISSOUL, 


Peel and grate 4 oz. of peanuts; put I quart of 
buttermilk on a moderate fire ; stir constantly until it 
comes to a boil, then pour it over the grated peanuts : 
add a little salt, sugar and I-2 tablespoonful of meal, 
and let boil 20 minutes, stirring all the while; take 
from the fire, add the yolks of 2 eggs. 


13. BREAD SOUP. 


Soak 1 lb. of stale white bread, whole wheat or 
graham bread, over night in cold water and boil it 
with this water till done : meanwhile wash and scald 
I-4 lb. of seedless raisins, add them to the salt, sugar 
and pint of milk to the bread, which has been well 
Stirred ; boil all for 10 minutes longer and serve the 
soup with the juice of a lemon or a cup of cider. 


14. POTATO SOUP; 


Cut into pieces 1 1-2 lb. peeled and washed pota- 
toes ; boil them in salted water till done and then put 
with the same water througha sieve. Meanwhile fry 
a tablespoonful of onions cut fine and 1 tablespoonful 
of flour to a light brown in 2 oz. of butter; pour cold 


water to it; add the vegetable stock to the pota- 
toes. 


19 
15. LENTIL SOUP. 


Soak I Ib. of lentils over night in rain water ; next 
morning put them over a moderate fire in the same 
water in which they were soaked, and cook till thor- 
oughly done. If needed, add cold rain water now and 
then ; put through a hair sieve ; brown one tablespoon- 
ful of flour and one-half fine chopped onion in 2 oz. of 
butter and stir into the soup. Salt to taste. 


ioe CARRO Io-SOUP. 


Cut into pieces 1 1-2 lbs. of cleaned and washed 
carrots; boil them in water with a little chopped 
onion and parsley and I I-2 oz. of butter till well 
done. Meanwhile stir 1 tablespoonful of flour into 
I I-2 or 2 oz. of melted butter (having put the carrots 
through a sieve) and boil again for a few minutes. 
Serve with farina dumplings. 


17. MUSHROOM SOUP. 


Wash I lb. of mixed mushrooms, chop them, not 
fine, add 3 oz. of butter, one-half onion, a little fine 
chopped parsley. Stew slowly a while, adding the 
necessary amount of water and boil tilldone. Brown 
a little flour in butter, add it to the soup and stir into 
it, just before serving, the yolks of 2 eggs. 


fom WiLL EP GABBAGE SOUP. 


Shave I lb. of white cabbage fine; cook till well 
done, add to it a little salt, 1 tablespoonful of corn- 
starch, dissolved in cold water, 2 tablespoonfuls of 
fresh butter, 1 egg, one-half bottle of cider and serve 
with snowflake crackers. 


Pee RUNE SOUP-Noi 
Wash prunes (fresh or dried) in cold water and 
cook in a little cold water over a moderate fire till 
done; put them through a sieve and sweeten to taste. 


20 


In another pot, put about one quart of milk and mix 
with it 2 or 3 tablespoonfuls of cornstarch and bring 
it to a boil, stirring all the while. Salt to taste, let it 
boil a few minutes longer and take from the fire. 
Just before serving stir the prunes into the milk. 


20. “PRUNESSOUP Now: 


This soup is made like the above, except that the 
prunes are not put through a sieve, and flour is used 
instead of cornstarch. 


21, CHER YSSOUR: 


Wash and pit sour cherries; boil them in a little 
water and sugar till done. Meanwhile, or the day 
before, soak stale bread in cold water till soft; put 
this on a moderate fire with the juice of one lemon and 
the peel of one-half a lemon and a little salt; let boil 
ten minutes, stirring constantly; then put the cherries 
into it and set aside. 


22, APE UES OU re 


2 quarts of apples, one-half pint of white wine, 
water, sugar and tapioca. 

Cut the apples into pieces, unpeeled, wash them 
and boil them in a little water till well done. Put 
them through a sieve, pour water on this sauce and 
let boil again fora few moments. Stir 2 tablespoon- 
fuls of tapioca with the wine and sugar to the soup 
and boil one or two minutes longer. 


23; PE ARISOUEe 


Wash and cut the pears in pieces and boil in 
water tilldone. Stir through a sieve, put over the 


fire, mix some cornmeal or flour, then sweeten to 
taste. 


21 


24. BLACKBERRY SOUP. 


I quart of blackberries, I 1-2 quart of water, 
lemon juice, sugar, I tablespoonful of tapioca. 

Wash the blackberries and boil one-half hour in 
water, after which put them through a sieve. Put 
them on the fire again, add sugar and lemon juice to 
taste, and finally the tapioca; boil five minutes longer 
and just before serving pour into the tureen over dice- 
shaped pieces of toast. 


25 I LERMILK SOUP, 


Cook 2 cups of pearl barley with one-half table- 
spoonful of flour till well done. Bring to a boil 1 
quart of buttermilk with one-half tablespoonful of 
flour, stirring constantly; add the barley and salt, 
sweeten to taste, and add one egg just before serv- 
ing. 

26. BARLEY SOUP. 


One-half lb. prunes, 2 cups of barley; boil each 
alone till well done in a little water; salt and sweeten 
to taste; add a little butter and 1 quart of milk, bring 
to a boil and take off. 


2 ee eOCOrA TE SOUP. 


Bring to a boil 1 quart of milk, add to it 1 table- 
spoonful of flour dissolved in milk, 2 cups of grated 
chocolate, a very little salt and sugar, bring to a boil 
while stirring. Before serving, the yolk of an egg 
may be added. Serve with crackers. 


2oee GbeSOUP, 


Put 4 oz. of rice in water and heat till just before 
the boiling point, then pour the water off and add 
fresh cold water to it; boil slowly with 1 tablespoon- 
ful of butter till well done. Meanwhile stir I tea- 


22 


spoonful of flour in a cup of milk, pour this with some 
vegetable stock into the boiling rice; salt to taste and 
cook for 15 minutes longer, stirring all the while. 
Before serving add the yolks of 2 eggs. 


29.” OA PABA SOOT 


1 large cup of oatmeal, 4% cup of butter, I quart 
of water, salt and vegetable stock. 

After having melted the butter, stir the oatmeal 
into it; when well mixed add the water, vegetable 
stock and salt, boil all well done and serve. If desired 
any kind of fruit juice may be added to the soup. 


30. QUAKER OATS SOUR: 


Bring 1 quart of milk to a boil, then pour into it 
Slowly 1 quart of Quaker Oats; let it boil 20 minutes, 


stirring constantly; salt and sweeten to taste, take off 
and serve. 


31. FARIBASSOUE: 


Bring to a boil 14 lb. of washed seedless raisins, 
or ¥ lb. of currants and raisins mixed, in a little 
water; season with a litte lemon spice (see preface) 
and salt. Add slowly while stirring constantly, I cup 
of farina. Cook 10 minutes, take off, and just before 
serving, add 1 egg well beaten; sweeten to taste and 
flavor with juice of a lemon and a cup of cider. 

This soup may be made with cornmeal, pearl 
barley, green corn or rice instead of farina. 


32. BROWN SOUP No. 1 


In a deep, dry pan, brown very evenly, stirring 
constantly, I cup of flour; when of a chocolate brown, 
pour cold water on it; season with salt and 2 tea- 
spoonfuls of butter and take off. This is particularly 
good for convalescents. 


23 


33. BROWN SOUP No. 2. 


This is made like the above except that half 
milk and half water is used; add 2 eggs well beaten 
and flavor with lemon spice and sugar to taste. 


Dole DERI SOUP: 


Take 3 lbs. of lean meat of the leg, or two ox 
tails, cut in small pieces, and put with cold water and 
a little salt on a moderate fire, scum and let boil for 
4 hours. Then strain through a fine sieve, put the 
fluid on the fire again, put some fine cut celery and 
parsley into it; add either rice or soft boiled barley, 
beans, lentils or peas; so much of either of these must 
be added to make the soup pretty thick. 


34. CRANBERRY SOUP. 


Take 6 cups of cranberry sauce; add to it I cup of 
ginger bread or ginger snaps soaked in water; add 
salt and sugar to taste and 1 teaspoonful of corn- 
starch dissolved in a little water, and boil a while; 
take off and serve with toast or crackers. 

This soup may be made with musk mellon, rasp- 
berry sauce, or gooseberry sauce, instead of cran- 
berries. 


se 


COLD SOUPS. 


5a PE AGED SOUP,No, I: 


Peel and cut into pieces, 2 Ibs. of very ripe 
peaches; strew sugar over them and pour on a 
mixture of half cider and half water; let stand an 
hour and serve with vanilla wafers. 


24. 


36. PEACH SOUP No: 2. 


This is made like the above except that hard 
peaches are used; they are brought to a boil with 
water and sugar over a quick fire ; then pour into a 
tureen. When cold add cider to taste. 


37, (CHERRYCSOUE: 


Wash and boil 2 lbs. of cherries in water for 20 


minutes ; sweeten to taste. When cold serve with 
crackers. 


38. STRAWBERRY SOUP. 


Wash 1% lbs. of strawberries, put them in a 
bowl, strew well with sugar and pour over them a 
mixture of water, the juice of a lemon, and 2 cups of 
cider. Serve 2 hours later with lady fingers. 


39. PINEAPPEESSOUr, 


Grate a peeled pineapple; pour over it I pint of 
water and I pint of cider ; sweeten to taste and serve 
with lady fingers. 


40. RASPBERRY SOUP. 


Take 1 quart of raspberries, wash them if neces- 
sary, and stir through a hair sieve; pour over them a 
mixture of I quart of water and the juice of 2 lemons. 
Sweeten to taste, put spiceless wafers in the tureen 
and pour the soup over. 


This soup may be made with blackberries instead 
of raspberries. 


41, HUCKLEBERRY SOUR: 


Wash 2 lbs. of huckleberries ; put them in water, 
bring to a boil and stir through a fine hair sieve into 
a bowl in which is 3 oz. of sugar and % bottle of cider. 
Serve with dice-shaped pieces of toast. 


25 
42, CLABBER SOUP. 


Put fresh milk in a bowl in a moderately warm 
place for 1 or 2 days till it turns to clabber; sprinkle 
over it sugar and grated brown or graham bread, a 
little cinnamon and grated ginger snaps. 


43, ALMOND MILK SOUP. 


Take 4 oz. of sweet almonds, and 8 Oz. of bitter 
almonds, blanch and chop them fine, then boil them 
in 3 quarts of sweet milk in which is I peach leaf or 
lemon spice to taste, for % hour ; add a tablespoonful 
of cornstarch mixed in a little of the cold sweet milk, 
a little sugar and salt and boil a while. Stir into the 
soup the well beaten yolks of 2 eggs; when cold take 
out the peach leaf; beat to a stiff froth the whites of 
the 2 eggs and from a spoon drop lumps of the froth 
at regular distances over the top of the soup. Serve 
cold with crackers or toast. 


44, VANILLA SOUP. 


This is made like the above except that vanilla is 
used for flavoring instead of a peach leaf, and the 
almonds are omitted and a little more cornstarch is 


used. 
A5en PEGAN SOUP: 


This may be made the same as the almond soup 
except that pecans are used instead of almonds. 


ACmeelUI) SOUP: 

Stir 1 lb. of curd through a hair sieve and add 2% 
oz. of sugar; pour into the curd I quart of cream, 
being careful to beat the curd hard and constantly 
while pouring in the cream that it may be light and 
foamy. Serve with grated ginger bread. 


47, “RICE SOUP. 


Blanch and chop fine 1% oz. of pecans ; boil them 


26 


in I quart of milk for 10 minutes and add I cup 
of rice flour or rice meal ; let it boil slowly for a while, 
take off and sweeten to taste. Before serving beat 
into it the yolks of 2 eggs. 


48, SAGO OR TAPIOCA SOUP. 


This soup is made the same as the above except 
that instead of rice, sago or tapioca may be used, 
omitting the pecans. 


49, CIDER SOUP No. 1. 


Take I bottle of cider and the same amount of 
water ; add to this 1 cup of seedless raisins soaked 
in hot water, sugar to taste, the juice of 1 lemon, rind 
of %4 lemon, 2% Ibs. of grated stale graham bread or 
whole wheat bread; let it stand for 2 hours, stirring 
now and then. 


50. CIDER SOUP No.2. 


Mix 2 tablespoonfuls of cornstarch with a little 
water to dissolve it, stir it into a pint of boiling water ; 
add sugar to taste, a little salt and lemon spice; boil 
I0 minutes, stirring constantly; take off and when 
cold add the juice of a lemon and 1 bottle of cider. 
Serve cold with macaroons. 


ce 
BREADS. 


51. SOFT OATMEAL BREAD. 

Take I pint of oatmeal that is left from break- 
fast ; stir into it % pint of scalded milk ; when well 
mixed add % cup of yellow cormeal; when partly 
cold add quickly the yolks of 3 eggs, and then stir in 
the well beaten whites ; cover the bottom of the bak- 


27 


ing pan with chopped dates, pour over the bread mix- 
ture and bake in a quick oven 30 minutes. It should be 
broken with a fork and taken out with a spoon. 


52. MUSH GEMS. 


Stir 34 of a cup of cornmeal with a pint of hot 
milk and boil till smooth ; take from the fire, add the 
yolks of 4 eggs and then the well beaten whites. 
Bake in greased gem pans in a moderate oven 20 
minutes. 


Soe DREAD S JICKS: 


Sift into a large bowl a quart of whole wheat 
flour ; rub into it 2 teaspoonfuls of good butter until it 
is thoroughly mixed with the flour; now stir briskly 
with a large spoon while pouring in with the other 
hand % pint of cold water ; this must now be kneaded 
into a firm, smooth dough; cut off a piece the size of 
a small fist and roll it on the bread board until it is 
about the thickness of the little finger and cut into 
5-inch lengths; put all in a long baking pan, being 
careful that they do not touch each other, and bake I 
hour, turning occasionally with a fork. The colder 
the dough is while working the closer and more ten- 
der the bread sticks will be. 


54. MUFFINS OF WHITE FLOUR. 


Mix together 2 tablespoonfuls of milk, 2 table- 
spoonfuls of butter, 2 tedspoonfuls of sugar, yolks of 
2 eggs, I teaspoonful of salt, 2 teaspoonfuls of baking 
powder, and stir into it white flour enough to make a 
dough of proper consistency ; then beat the whites of 
the eggs, mix all together and put in a well greased 
pan and bake in a hot oven. 


55. CORNMEAL MUFFINS. 


These are made the same as white flour muffins, 


28 


except that more cornmeal and less white flour is 
used ; about % cornmeal and % white flour. 


56. CORNBREAD. 


Make this the same as cornmeal muffins, but 
instead of baking in muffin pans bake in a long pan 
and when done cut in squares. 


56a. RYE BREAD. 


Dissolve in the evening I compressed yeast-cake 
in a quart of warm water, mix this with 4 teaspoon- 
fuls of salt and as much rye flour as to make a stiff 
mass, stir it well and place during the night in a 
warm place. In the morning knead it well for 
1% hours with wheat flour, form the dough into 


loaves, put in a warm place to rise and bake them for 


1% hours ina good hot oven. It ought to have a good 
broad crust. 


56b. WHOLE WHEAT BREAD. 
This is made like the above, except a little less 
wheat flour is used. 


f 
VEGETABLES. 


57. VEGETABLE RAGOUT. 


This mixture is made of equal parts of boiled 
Irish potatoes cut in small square pieces, raw apples, 
cooked beets (cut fine), and a few seedless raisins. 

Make a gravy of 1 tablespoonful of white flour, I 
tablespoonful of butter and let come to a boil; add 
salt and water, and put the vegetables, with Dr. 
Lahmann’s naehrsalz (see preface), and juice of % 


lemon into it and let all come to a boil again before 
serving. 


29 


58. CABBAGE WITH APPLES. 


Chop ¥% of a large cabbage very fine, boil it in a 
very little water with a little salt, good drippings and 
% tablespoonful of butter. When half done add 3 
large or 5 small cooking apples (peeled and sliced) 
to the cabbage till they are done. Pour over it the 
juice of % lemon and a little flour mixed together and 
let boil a while longer. 

Red cabbage may also be used for a change in the 
same way. 


See Ab bDAGE WITH POTATOES. 


Clean the cabbage leaves and cut in large pieces 
like lettuce and put with the necessary amount of 
boiling water on the fire till done; then peel and cut 
in pieces some Irish potatoes and add them to the 
cabbage and let boil till done. Season with good drip- 
pings, butter and salt; strew over a little flour, mix 
all well together adding water when necessary ; put 
in some beef drippings and let it boil for a few min- 
utes longer. 


60. SAUERKRAUT. 


Put 2 oz. of butter or nutcoa in a pot with a little 
boiling water; add 1 lb. of sauerkraut and boil till 
done; then add % oz. of beef drippings, a few small, 
cooked Irish potatoes, a little flour and Lahmann’s 
naersalz (as much as 3 peas); put this with the cab- 
bage with the necessary amount of water and mix 
well together a while. 


63. SPINACH. 


Take a peck of spinach and wash clean, put it in 
a very little boiling water, adding water when neces- 
sary ; when well done take up and if so preferred, 
chop fine ; this is a matter of taste. Make a gravy of 


30 


10 oz. of butter with % chopped onion and bread 
crumbs ; put the spinach into it and add sweet milk to 
taste. 

Beet leaves may be used in the same way. 


62. ONIONS. 


Peel the onions and put them on the fire with 
butter, salt, a little nutmeg and grated zwieback ; add 
a little water when necessary, flavor with lemon juice 
to taste and serve when done. 


63, CARROTS: 


After having cleaned and washed 2 bunches of 
carrots, cut them in small thin strips about 2 inches 
long and put them with a tablespoonful of butter or 
nutcoa, with a little water on a moderate fire and 
when done sprinkle over the carrots a little flour, salt 
and sugar to taste, and chopped parsley ; let all boil 
together in the necessary amount of water, slowly, 
for a few minutes. 


64. GREEN BEANS. 


Take 2 quarts of green beans and break in two 
or three pieces; after having washed the beans put 
them with 4 tablespoonful of beef drippings witha cup- 
full of boiling water and boil till done. Meanwhile make 
a gravy of % tablespoonful of butter, I tablespoonful of 
flour, 14 chopped onion and the necessary amount of 
water and salt to taste; put the beans into it and let 
all come to a boil again. 


65. WHITE BEANS. 


After having shelled 2 quarts of beans, boil ina lit- 
tle water for several hours till done ; ces make a 
gravy with a little butter, / tabléspaoann of flour, 
salt and water and add to the beans; pour over the 
beans a little milk so they will not Be too dry. 


31 
66. CUT BEANS. 


String very young, green beans and cut them in 
thin length-wise pieces, wash these and mix with 
them butter, salt, % onion chopped fine, and a very 
little water. Boil until done; add water to them 
when necessary, mix a little flour in with the beans 
and boil together. 


67) BEETS: 


Boil the beets till done, but do not stick them 
with a fork or they will lose their fine red color; then 
cut in round slices and stew them with butter and a 
little lemon juice. 


68. KOHLRABI. 


Peel and cut I peck of kohlrabi in round fine 
slices and boil in little water till done; take off and 
cool and if there is too much water pour off in another 
pan; then make a gravy with this water, I pint of 
milk, salt, Lahmann’s naehrsalz, % tablespoonful of 
flour and a tablespoonful of butter; add this gravy 
to the kohlrabi and let all come to a boil again. If the 
kohlrabi is young and has greens, cut and boil both 
together. 

Sew NEAR BIG ey 


Clean, wash and cut 4 to 6 large heads of lettuce, 
do not cut them too fine ; put them in boiling water 
and boil till done; then make a gravy of 2 oz. of but- 
ter, I pint of water, I pint of milk, a small, chopped 
onion and % tablespoonful of flour; put the lettuce 
in this gravy and let all come to a boil together. 


70. WHITE TURNIPS. 


Take 4 peck of nice, sweet, white turnips, peel 
and cut them in pieces; make a gravy of I table- 
spoonful of good beef drippings or butter, milk and 


32 


salt and put the turnips into it ; bring all to a boil till 
well done, and add as often as necessary, a little milk 
or cream and mix well together before serving. 


71. WAX BEANS. 


These beans are to be cooked just like the green 
beans except that milk instead of water is used and 
the onions are omitted. 


72. GREEN PEAS AND CARROTS. 


After having shelled the peas put them in boiling 
water and boil till done; then cut the carrots into 
small length-wise pieces and boil seperately till 
done; then mix the peas and carrots together and 
make a sauce by pouring over them a very little flour, 
a little salt, sugar to taste and parsley chopped 
fine ; mix all well together and serve. 


73. CAULIFLOWER. 


Cut off the stalks and take out the little leaves 
with a small knife so that the head of the cauliflower 
does not break in pieces; put them in cold water a 
while to clean, and then put it on the fire with a little 
salt in the water to boil till done; pour off the water, 
which is to be used for the sauce, and serve with 
cream, sauce or melted butter. 


73a. TURNIP GREENS WITH POTATOES. 


Strip the leaves of a bucket-full of turnip greens 
from the stems ; wash these well and cut them fine ; 
put with '% pint of water on the fire together with a 
piece of bacon and some salt; boil till nearly done, 
then add a large, grated raw potato and % cup of 
milk and let boil 15 or 20 minutes longer, Must not 
be watery but fluid evaporated. 


73b. GERMAN KALE. 
Wash and cut the kale and boil in % pint of 


33 


water till half done. Meanwhile cook in another pot a 
piece of beef, ham or bacon; when done mix it with 
the kale and sprinkle a little flour over it ; mix well, 
let fluid evaporate and serve. 


74, CAULIFLOWER WITH CHEESE. 


After having cooked the cauliflower as in the above 
plain cauliflower, serve nicely in a deep dish; mix the 
cream sauce with I or 2 tablespoonfuls of grated par- 
mesan or Swiss cheese; pour it over the cauliflower and 
cover entirely with cheese and melted butter and brown 
in a hot oven. 


foenOYS TER PLANT. 


Take a tablespoonful of flour and mix well with 
water or milk ; clean each piece of the oyster plant in 
hot water and peel; cut in 2 or 3 inch lengths and boil 
in the above gravy till done; add the necessary 
amount of butter, salt and sugar, and before serving 
sprinkle over bread crumbs. 


76. ASPARAGUS. 


Peel the asparagus from head to end and cut off 
as much as is hard; wash them and tie in small 
bundles ; put in boiling water, enough to cover, and 
boil very slowly, otherwise the softer parts will cook 
to pieces before the rest. Season with a very little 
salt so as not to harden the asparagus. Serve with 
melted butter or asparagus gravy. 


77. CUCUMBERS. 


Take 4 long, slender cucmbers, peel them, take 
out the seeds and cut in length-wise pieces and stew 
in water seasoned with salt, 14 tablespoonful of but- 
ter, and %4 lemon; instead of lemon use a cup of milk 
and grated bread crumbs if preferred. Boil % hour. 


34 
78. MUSHROOMS. 


Cut off a little piece from the ends, wash them 
carefully and put them on the fire with butter anda 
little water; let boil slowly 4% hour, then add a tea- 
spoonful of white flour or grated zwieback, a little salt 
and lemon juice to the gravy and thicken with the 
yolk of anegg. 

79, CHES EN OTTES: 

Peel the chestnuts, pour hot water over them 
and take off the inner skin ; season with a little salt, 
sugar and butter, and boil till done ; then add a little 
flour and mix together. 


80. DRIED WHITE BEANS. 


Soak them over night in cold water, then put on 
the fire and boil; change the water twice, then add 
good beef drippings, a little salt, and when well done, 
before serving, add lemon juice to taste. 


81. DRIED PEAS: 


Soak and cook the peas the same as white dried 
beans ; when done stir through a sieve, season with 
salt and good beef drippings ; before serving pour 
over them a gravy of chopped onions browned 
in butter; the peas are to be thickened and are good 
eaten with sauerkraut. 


82. - DRIED GREEN BEANS INS Tie SHELL: 


Dry small green beans in the shell during the 
fall for winter use ; before using soak over night in 
cold water and then boil in fresh water till done ; add 
water when necessary, season with salt and lemon 
juice to taste, and let all boil tozether for a while. 


83. LENTILS. 


Put the lentils in cold water to boil till done ; then 
brown a little cut onion and flour in drippings and 


35 


butter and mix with hot water, stir this into the lentils 
and add salt to taste. 


84, EGG PLANT. 

Wash the egg plant, cut in very thin slices and 
let them stand in cold salt water 34 of an hour ; take out 
and turn each slice in beaten egg and grated bread 
crumbs and fry in nutcoa. 


85. SQUASH. 


Peel white or yellow squash, cut in small pieces 
and boil with very little water till done; add butter, 
little nutmeg and lemon juice to taste. 


sf 


POTATO DISHES. 


86. POTATOES WITH MILK SAUCE. 


Take medium-sized potatoes; peel and boil till 
done; add the salt just before done, in order not to 
harden them, so they will not fall to pieces ; pour off 
the water, make a milk sauce and pour over before 
serving : make plentifully of the sauce, as good, mealy 
potatoes are very absorbent. 


SF SOUR PO 1 A TOES, 


Make good beef drippings very hot, brown in it 
some fine chopped onions and thicken with a little 
flour ; add the potatoes with water and salt and boil 
till done. Season with lemon juice to taste. 


88. FRIED POTATOES. 


Peel and wash small round Irish potatoes ; drain 
them well and fry on both sides in hot nutcoa, In an 


36 


open pan; then sprinkle salt over them, cover the pan 
and cook till done, shaking the pan often. 

Another way to fry potatoes is to boil them with 
the peel ; take off the peel while they are hot ; put at 
once in hot nutcoa in an open pan and cook till done 
on both sides. 

The first way is the best, as the potatoes are 
softer and the flavor finer. If salt is sprinkled over 
the potatoes while frying they will glisten. 


89. MASHED *PO1 A TOES: 


Boil the potatoes in salted water and put through 
a sieve; add butter and milk, or milk and boiling 
water till the potatoes are of the right consistency ; 
if agreeable, onions chopped fine or zwieback browned 
in hot butter may be stirred into the mashed potatoes. 


90. STEWEDIEOLTATOES: 


Boil the potatoes with the peel on, till done, then 
peel and cut in thick round slices and cover. Mean- 
while put about a tablespoonful of butter with a little 
salt and onion chopped fine, in a hot pan; add the 
potatoes to it and stew well; then stir together the 
yolk of an egg with lemon juice and parsley chopped 
fine, and mix all together in the potatoes and let 
come to a boil. 


7). POTATO BALES. 


Boil the potatoes without the peel, till done in 
salted water ; pour off the water and mash very fine ; 
add some eggs, butter, a little milk and nutmeg to 
taste, and form into little round balls; roll them in 
grated zwieback and fry in hot butter or nutcoa. 


7 
Zee O 1 AY O:SLICES FRIED. 


Peel the potatoes, wash and cut in thin round or 
length-wise slices, then put half butter and half beef 
drippings in a pan and put the potatoes in it ; sprinkle 
with salt, pour over a cup of water and cover; then 
let them cook till done and fry a yellow brown. 


Zoe) WA LOES FRIED, 


Peel, wash and cut the potatoes in pieces 2 or 3 
inches long, and dry them well. Meanwhile have 
heated a deep pan of nutcoa; put into it the sliced 
potatoes, and let them cook till a light yellow; take 
out with a perforated skimmer ; season with a little 
salt and serve hot. 


94. POTATOES WITH APPLES. 


Cook some Irish potatoes alone, also alonethe same 
amount of sour apples ; then mix both together well, 
mashing as in mashed potatoes; add salt, good beef 
drippings, butter and a little sugar to taste, and let 
come to a boil. Before serving pour over them a thick 
sauce made of grated zwieback in melted butter. 


95, PO LALO NOODLES: 


Cook irish potatoes till done, then put through a 
potato masher in wnich they come out like vermicelli; 
put them in a china baking dish and bake in the oven 
till done and the top is a light brown. 


96. SOUR POTATOES. 

Take 1 tablespoonful of nutcoa or butter, I table- 
spoonful of flour, juice of 14 lemon, 2 soft cucumbers, 
I onion, a little salt, Lahmann’s naehrsalz, water, and 
a plateful of sliced raw potatoes. 

Brown the flour and the onion, chopped fine, in the 
melted butter, then add all the other ingredients and 
boil together till done. 


38 
SALADS. 


In making a salad it is always best.to pour the 
olive oil over the salad and then mix in the other 
ingredients. 

97,7 SLB: 

Clean, cut and wash the lettuce well in cold 

water. Just before serving mix with juice of % 


lemon, a little salt and ‘4 onion chopped fine. 


97a. WATER CRESS. 
Prepare just like the lettuce and add hard-boiled 
eggs chopped fine. 


98. BEAN SALAD. 


Clean fine green beans, boil till done, then pour 
off the water and when cool mix with salt, lemon 
juice, olive oil and flne chopped onion. 


99. MIXED SALAD. 


Take equal portions of cold, sliced Irish pota- 
toes and beets, and add sliced apples or red cabbage 
chopped fine, and salted cucumbers ; mix all together 
(being very careful not to break the slices) with oil, 
salt, lemon juice and the juice of the beets. 


100.; POTATO SALAD: 


Cook Irish potatoes with the peel, using a kind 
that are not too mealy; cut them in thin slices, mix 
with a little hot water, salt, lemon juice, fine chopped 
onion or sour cream. 

Salads may be made in the same way of beans 
and cucumbers. 


101. SALAD OF WHITE OR RED CABBAGE. 


Chop the cabbage very fine, mix with sour cream 
sauce and serve with potatoes. 


39 
102. VEGETABLE SALAD. 


Take I part of cauliflower, 1 part of Carrots, I 
part of peas and 1 part of asparagus tips, and boil 
each ingredient separately till done ; then mix lightly, 
put on a large flat plate, cover with mayonaise sauce 
and serve. 


103. CUCUMBER SALAD. 


Wash, peel and slice the cucumbers very thin ; just 
before serving pour over them olive oil, salt and 
lemon juice, or if preferred, take 1 hard-boiled egg, 
mash it up very fine with a fork and then stir into it 
Olive oil, salt, lemon juice or sour cream and mix in 
with the cucumbers. 


J04, CUBUMBER AND POTATO SALAD. 


Fix the’ cucumbers like the above; cut boiled 
Irish potatoes in thin slices ; mix with the cucumbers 
and finish like the above. 


ROB. (GIRO SyeY Eye DY 


Wash and clean the celery and cut it into I or 2 
inch lengths, then mix it with mayonaise sauce. 


sf 


DUMPLINGS. 


The white bread which is for dumplings need not 
be fresh nor put in warm or hot water; use stale, 


soak it in cold water and press out the surplus water. 


106. FINE POTATO DUMPLINGS No. 1. 


. Take 2 soup plates full of grated potatoes which 
have been cooked the day before in the peel; add 3 


40 


tablespoonfuls of flour, a little nutmeg, salt, a small 
cup of butter, Lahmann’s naehrsalz and 4 or 5 eggs; 
the whites and yolks must be well-beaten separately 
the whites to a froth; mix all together well; 
dip out with a tablespoon and drop into boiling, 
salted water and boil 15 minutes. Serve with melted 
Hutter 


107. POTATO DUMPLINGS, No. 2. 


To 4 soup plates of grated cooked potatoes,.add> 
1% plate of grated white bread and the crusts cut in 
pieces and fried in nutcoa, 3 tablespoonfuls of flour, 3 
eggs, the whites beaten to a froth, 1% tablespoonfuls 
of butter and Lahmann’s naehrsalz. Mix all together 
well; form into round dumplings .and cook like the 
above. Serve with onion gravy. 


108. POTATO DUMPLINGS, No. 3. 


Take % lb. grated potatoes, cooked in the peel, 
¥% lb. grated white bread, 4 lb. melted butter, 3 eggs, 
salt, Lahmann’s naehrsalz, and nutmeg; mix this well 
together with the hands, form into round dumplings 
and drop into boiling water; boil 15 minutes. Serve 
with butter or cooked fruit. 


109. FINE DUMPLINGS. 


I pint of white flour, I pint of grated white bread, 
I pint of beaten eggs and one pint of milk. 

Roast the crusts of the bread in a little melted but- 
ter ; add all the ingredients with 2 tablespoonfuls of 
butter and Lahmann’s naehrsalz ; heat it, stirring all 
the while, till it leaves the pan ; when cool enough form 
into round dumplings, sprinkle with flour and boil Io 
minutes well covered. Serve with browned butter 
and cooked fruits. 


AI 
110. APPLE DUMPLINGS. 


I soup-plateful of peeled apples cut up, I pint of 
milk, % Ib. grated white bread, 1 tablespoonful of 
butter, 4 eggs, whites and yolks beaten separately; 
sugar and lemon peel to taste. 

Mix well together; boil the dumplings in water 
and salt; pour sugar over them and serve with fruit 
or vanilla sauce. 


111. CORN MEAL DUMPLINGS. 


Put I pint of milk, % lb. of corn meal, salt, and a 
tablespoonful of butter in a pot on the fire and cook 
till stiff; pour in a pan to cool a while ; then add nut- 
meg or grated lemon peel to taste, 3 or 4 eggs, Lah- 
mann’s naehrsalz and form into little dumplings like 
an egg; cover with grated zwieback and fry in hot 
nutcoa. 


112, PRUNE DUMPLINGS. 


Stone and cook sweet prunes with sugar and 
lemon peel till done ; when cool add a little salt, a lit- 
tle butter, 2 or 3 eggs and as much grated bread as 
will make them hold together in boiling water ; boil 8 
or IO minutes ; try I dumpling first. Serve with firuit 
or vanilla sauce. 


113. CHERRY DUMPLINGS. 


These may be made the same as the prune dump- 
lings, except that cherries are used instead of prunes. 


114. BUTTER DUMPLINGS. 


Take the yolks of 2 eggs, 4 teacupful of milk, 
I cup of flour, % tablespoonful of butter, which is 
beaten to a froth; stir all together thoroughly over 
the fire till it is stiff; take off, let cool, add the well- 


42 


beaten whites of the eggs, a little nutmeg and boil 
I0 minutes; drop the dumplings into the boiling, 
salted water with a tablespoon ; these dumplings are 
to be served in different soups, also on the same dish 
with green peas. 


Ji5. WHITE BREAD DUMPLINGS. 


Cream '% lb. of butter; add and mix well the 
yolks of 4 eggs, nutmeg, and if desired, parsley 
chopped fine ; soak % lb. of white bread in water and 
press out the surplus water; beat the whites of the 
eggs stiff and mix all well together; drop the mixture 
from a tablespoon into boiling, salted water, cooking 
slowly till done. 


116... BREADS ALES; 


Soak a soup-plateful of white bread in milk till 
soft, press out the surplus milk; add sugar, salt and 
cinnamon to taste; form round balls; turn them in 
grated bread crumbs and fry in hot nutcoa. 


117. RICE DUMPLINGS. 


Wash % lb. of best rice, put it in cold water and 
boil slowly till well done; let cool, add 4 eggs, salt, 
Lahmann’s naehrsalz, 2 oz. of butter well-beaten with 
I tablespoonful of flour; form into small dumplings 
and cook them in boiling water. Serve with tomato 
sauce. 


118. CLABBER DUMPLINGS. 


Mix I pint of clabber with 1 pint of grated pota- 
toes cooked the day before ; add 2 eggs, 4 oz. of flour, 
salt and caraway seeds to taste ; when well mixed, 
boil all together in salted boiling water. 


43 


PAN CAKES. 


Pan cakes are to be fried in equal parts of nutcoa 
and butter, which makes them more easily digested 
and they are not so apt to burn in frying. 


veer O LATO PAN CAKES, No, 1. 


Peel, wash and grate raw Irish potatoes; add 
Salt, 2 or 3 eggs, onion chopped fine, Lahmann’s 
naehrsalz; mix all together well and bake in little, 
round, thin cakes in hot nutcoa and butter. 


iZ0met@.t ATO CAKES, No, 2. 


Grate fresh cooked Irish potatoes, mix with them 
Salt, Lahmann’s naehrsalz, and bake like No. I1I5. 
Potatoes that have been cooked for dinner may be 
used but they will not be so nice. In case you use the 
cold potatoes add 1 or 2eggs, salt and vegetable iron. 


iii GGeeANFGCAKES: 


For 3 large cakes which fill the pan, take the 
yolks of 6 fresh eggs, 6 small spoons of flour, I pint of 
sweet milk, 2 pints of sour cream and a little salt. 

Beat the yolks, cream, flour and salt together 
well, then stir in the milk. Just before baking add 
the well-beaten whites of the eggs. 


{22, CORNSTARCH PAN CAKES. 


Take yolks of 4 eggs, 2 oz. of cornstarch, I pint 
of warm milk, pint of water anda little salt; beat all 
together well; add the well-beaten whites and bake 
in hot butter and nutcoa. 


{23. FLOUR PAN CAKES. 


For a medium sized pan cake which covers the 


at 


pan, take % lb. of flour, 2 eggs, I pint of milk and 
little salt; beat all well together and bake in hot 
butter and nutcoa. 


124, CURRANT PAN CAKES. 


3 eggs, 2% tablespoonfuls of flour, I pint of sweet 
milk mixed with a little water, a little salt and sugar. 
Beat well. Put nutcoa and butter in a pan; when hot 
put in the batter; pour over it the washed currants 
with sugar to taste. Before turning pour over the 
currants flne grated zwieback and serve on this side 
sprinkled with sugar. 


125. SOUR CHERRY PAN GAKES: 


May be made the same as above except that 
cherries are used instead of currants. 


J26. APPLE PAN CAKES, No. 1. 


Peel and cut in thin slices a soup plate full 
of nice ripe apples. Put ina pan and cover with a lit- 
tle butter. Pour over them the batter (as in currant 
pan cake); let bake till done. Turn and bake without 
zwieback. Serve with sugar sprinkled over it. 


127, APPLE PAN CAKE, No. 2. 


Make a batter as in No. 124; put ina pan with 
hot butter ; strew over this the peeled, sliced; ripe, 
sour apples, with sugar to taste. Cover for a while till 
done; take off after having turned and baked the 
other side. 


128. LITTLE APPLE PAN CAKE, No. 3. 


Peel and cut in thick, round slices, ripe, sour 
arples ; turn each slice in well-beaten batter made of 
eggs, milk, flour, salt and a little sugar and bake in 
hot butter or nutcoa. 


45 
dea PLE PAN’ CAKES, No. 4. 


Take 2 tablespoonfuls of flour, % cup of sweet 
milk, yolk of 3 eggs, a little salt and a little sugar. 
Beat all together well. Meanwhile cook some sour 
apples and stir them through a sieve. Add sugar 
and lemon juice and pour over the cake (which has 
been baked of half the batter). Then bake another 
cake and put the unbaked side next to the pan cake 
with apples and serve with sugar. 


130, PRUNE PAN CAKES. 

Take a batter as in No. 124, put it in a pan with 
hot butter and nutcoa for a few moments ; put into 
this prunes, stoned and cut in half lengthwise pieces, 
sprinkle sugar over it to taste; cover for a little while 
and bake over a moderate fire till done ; then cover 
the prune side with grated zwieback and bake on this 
side for a little while. Stew sugar over and serve. 


131. PAN CAKES WITH SWEET CORN. 
Make a batter as in No. 124 and mix in it fresh, 
sweet corn left from dinner. Bake in little cakes on 
both sides in nutcoa. Serve with maple syrup. 


132. BUCKWHEAT PAN CAKES, No. J. 
Mix and beat well 2 cups of fine buckwheat flour, 
3 cups of hot water, I cup of sour cream and salt to 
taste. Instead of cream I cup of grated cold potatoes 
may be used; then bake immediately in little cakes, 
and serve with fruit jelly. 


133. BUCKWHEAT PAN CAKES, No. 2. 
To every cup of buckwheat flour take I cup of hot 
water, I cupful of sour cream or little nutcoa or but- 
ter, a little salt and '{ oz. yeast. Dried currants may 
also be added. After having beaten all thoroughly, 
set the batter aside to rise. When light, bake like 


other pan cakes. 


46 
i134. PAN CAKES WITH JELLY. 


Bake little cakes 3 or 4 at once in a pan, like the 
pan cakes of flour, on both sides, till of a light yellow- 
brown. Then put ona plate; spread on each one a 
tablespoonful of jelly. Double over or roll up and 
serve. 


wf 
VEGET ABEE SLIGES:; 


135.. GREEN CORN: SLIGES. 


Take 1% cups of greencorn, put with it I table- 
spoonful of butter, a little salt and a little cold water 
and boil it five or six hours till soft. Use as little 
water as possible, being careful however that it does 
not burn. 

When done take off and let cool. Meanwhile chop 
an onion fine and fry it in melted butter, add this with 
2 eggs a little bread crumbs, salt and Lahmann’s 
naehrsalz to the green corn. 

Cut in slices, turn in bread crumbs and fry on both 
sides in hot nutcoa. Serve with onion gravy. 


136. .MUSH SLICES: 


Use mush, grits, oatmeal or flakes for this nice 
supper dish. 1% cup ofthe cereal, boil till done. Mix 
them with I or 2 eggs, salt, Lahmann’s naehrsalz and 
a little nutmeg. Cut in slices and bake like No. 131. 


137 RICH SEEGERS: 


1% cup of rice boiled in a little water till done. 
Do not pour off the water ; let it cool and then add 2 or 
3 eggs, I fine chopped onion fried in butter, chopped 
parsley, salt, and Lahmann’s naehrsalz. Cut in slices 
and fry like No. 131. 


47 
136) SLICES OF VEGETABLES. 


Take cold, cooked vegetables, such as spinach, 
Carrots, peas or beans; chop them, add salt, 3 or 4 
eggs, chopped onion, and grated bread crumbs. Fix 
them the same as the other slices and fry in nutcoa. 


Hosa AvOLICES, 


2 cups of dried green peas soaked over night in 
cold water. Boil till done, stir through a sieve, add 
little pieces of white bread, chopped onion heated in 
melted butter, and 2 or 3 eggs. Cover with grated 
bread crumbs and fry in nutcoa and butter. 


140. TOMATO SLICES. 


One dinner-plateful of cooked and grated pota- 
toes, the same amount of peeled, sliced tomatoes, 3 
oz. of butter, 2 eggs, salt and Lahmann’s naehrsalz. 
Mix well together ; then bake like the other slices. 


sf 


VARIOUS 
DINNER AND SUPPER DISHES. 


—e ee 


141. MACARONI, No. 1. 


% |b. of macaroni cooked with 1% pints of milk, 
and 4 Ib. of butter till done. Take off and when 
cool, add salt, Lahmann’s naehrsalz and the yolks of 
3 or 4 eggs; lastly add the well-beaten whites. Stir 
all together quickly and bake for an hour in a hot 
oven. 


48 


VARIABLE DISHES: 


142, MACARONI, No. 2. 


Boil the macaroni with water and salt till done ; 
take from the fire, drain off the water, put into sieve 
and pour cold water over it. Arrange the macaroni 
in a layer on the botton of a china baking dish ; 
sprinkle over this a layer of grated parmesan cheese, 
a little salt and lumps of butter ; continue these layers 
of macaroni and cheese, etc., till the dish is full and 
then sprinkle on top a layer of bread crumbs and but- 
ter and bake ¥% or 34 of an hour, or till done. 


143. TOMATOES, No. 1. 


Take 7 or 8 tomatoes, cut them in pieces, take 
out the seeds, and chop in pieces 1 plateful of cooked 
and grated Irish potatoes, 2 tablespoonfuls of butter, 
well beaten, mixed with the yolks of 4 eggs, and ¥ Ib. 
grated white bread, salt, Lahmann’s naehrsalz and 1 
chopped onion. Mix all together thoroughly, add the 
well beaten whites and bake I hour. Serve with 
tomato sauce. 


144, “TOMATOES, No. 2. 


Peel and slice tomatoes and put a layer of them in 
the bottom of a china dish. Sprinkle over this a layer 
of grated bread crumbs, lumps of butter, a little salt 
and sugar to taste. Continue the layers of tomatoes, 
bread crumbs, etc. till the dish is full making the top 
layer of bread crumbs. Bake till done in a hot oven. 


145. SOUR CREAM DISH. 


Beat 4 lb. of butter with 1 quart of sour cream 
till foamy ; then add the yolks of 6 eggs, a little salt, 


49 


% |b. of grated white bread and lastly, the stiff-beaten 
whites of the eggs. Bake in a china baking dish in 
a hot oven for 1 hour. 


J446. CORN MEAL. 


Pour ¥ lb. of white corn meal in1 quart of boiling 
water, and let it cook slowly for a while ; take off and 
when cool, add the yolks of 4 eggs, a little salt, Lah- 
mann’s naehrsalz, and lastly the well-beaten whites. 
Put it in a well-greased pan, cover with butter and 
grated white bread crumbs and boil in hot water. 


147, GREEN CORN. 


Boil 4% 1b. of grated green corn with 1 pint of 
milk, slowly till done. Meanwhile soak 3 large 
zwiebacks or same amount of stale white bread with- 
out the crust, in water. Fry 1 onion chopped fine, in 
I large tablespoonful of butter, till brown. Press out 
the zwieback or bread from the water and mix it well 
with the corn. Stir in the yolks of 3 eggs; add Lah- 
mann’s naehrsalz, salt to taste, and little nutmeg, 
and finally the well-beaten whites of the eggs. Mix 
all together thoroughly and put in a pan well greased 
and lined with bread crumbs, and boil 1!; hours. 


148. CARROTS. 


Clean and grate 5 or 8 carrots of medium size. 
Soak 3 or 5 zwiebacks, or white bread, in milk. Beat 
thoroughly 1 tablespoonful of good fresh butter and 4 
or 6 yolks of eggs. Mix this well with the carrots, 
add a little sugar and the well beaten whites of the 
eggs and boil like the above. 


i149. MUSHROOMS. 


Peel, cut and soak 4 zwiebacks or the same 
amount of white bread in water. Press the water 
rom the zwieback or bread and put it in a pan witha 


50 


tablespoon of butter, chopped onion, parsley, salt, 
Lahmann’s naehrsalz. Set it on the stove and let it 
brown awhile. Meanwhile chop fine % lb. of good 
mushrooms, stew them till tender in a little butter, 
take off and add 4 yolks of eggs, finally the well- 
beaten whites of eggs and cook all together in a good 
gravy. Put all ina pan well greased and lined with 
bread crumbs and boil for I hour in hot water. 


150.4 (RA vIOGs 


Put 4 lb. tapioca with 1 large tablespoonful of 
butter in I pint of boiling water till thick and well- 
done. When cool add the well beaten yolks cfq4or5 
eggs, I teacup of flour and a little nutmeg to taste. 
Finally add the well beaten whites and cook like the 
above. 


15L, @SRINAGE: 


Take I can of spinach or the fresh if preferred. 
Chop it a little with 1 onion, a little parsley and a lit- 
tle salt. Stew it then with one tablespoonful of but- 
ter. Meanwhile soak 4 or 5 zwiebacks in milk. Press 
it out of the milz, mix it with 2% oz. of butter which 
has been beaten to a cream and with all the above 
ingredients. Finally stir in the well beaten whites of 
the eggs and put allin a well greased pan lined with 
bread crumbs. Cook 1 hour in boiling water or bake 
in a china bake dish in the oven. 


152. OATMEAL, 


Beat 6 oz. of butter to a cream; add to it the yolks 
of 4 or 5 eggs and 3 oz. of oatmeal. Then cook 3 
table spoonfuls of vegetables, such as peas, cauli- 
flower, or aSparagus ina little water tilldone. Pour 
off the water and mix it with the whites of the eggs, 
season with a little salt. Mix all together and bake 
like the above. 


5I 


ioe FOL ATO DISH. 


Cook and grate 1 Ib. of Irish potatoes, beat 4 oz. 
of butter to a cream to which add the potatoes, yolks 
of 6 eggs, a little salt, Lahmann’s naehrsalz, and 
nutmeg to taste. Mix all well together ; add finally 
_ the well-beaten whites of the eggs and bake in a 
china bake-dish in a hot oven for I hour. 


154, RICE DISH. 


Boil % lb. best rice in a little water till about half 
done ; then pour off the water. Put a little butter in 
pan, add to it 1% quarts of milk and % quart of 
water and let come toa boil. Put the rice in it and 
cook till done, neither too stiff nor too soft. Add to 
taste a little salt and sugar. Serve cold or warm. 


joo RICE WIT HSAPPLES. 


Boil 14 lb. of best rice with 1 quart milk, till about 
half done. Put a little butter in a pan, put the rice in 
it, add boiling water and let it cook slowly. When 
nearly done add the peeled and sliced apples, and 
sugar to taste; let all boil together. When neces- 
sary shake, but do not stir, so as not to break the 
rice. Strew sugar over it and serve. 


156. TOAST AND CHEESE. 


Grate Edam or Swiss cheese and mix with the 
Same amount of butter to a cream, and spread on 
nicely toasted white bread. Serve hot or cold. 


157. PARSLEY ON TOAST. 

Cream 3 oz. of butter, add juice of 1 lemon and 

3 tablespoonfuls of parsley chopped fine. Mix well 
together and spread on cold buttered toast. 


158. MUSHROOMS ON TOAST. 


Stew 2 tablespoonfuls of best mushrooms with a 
little water and butter. Then put them through a 


52 


sieve. Beat 3 oz. of butter to a cream, mix it with the 


mushrooms, stew again and spread on toast or white 
bread. 


159. EGGSIONSLOASE: 


Chop hard boiled eggs fine; mix a little lemon juice 
with them and spread on toast or buttered bread. 


160. RICE WITH RAISINS. 


Soak the rice, pour off the water and put the rice 
in milk and butter on the fire, and let it boil for 15 
minutes. Add a little sugar, salt and seedless 
raisins and boil till done. 


161. —~ARTIFICIALGHEST NUS: 


Peel and grate 8 raw Irish potatoes; add 2 eggs, 
1 tablespoonful of butter, bread crumbs and a little 
salt and sugar to taste. Forminto small round balls 
the size of very small potatoes, turn in bread crumbs 
and sugar, and boil till done in a pot of boiling nutcoa. 


162. CLABBER CREAM. 


Beat clabber with the cream on for I5 minutes. 
Sweeten to taste with sugar; flavor with cinnamon 
and fruit juice, and serve with crackers. 


sf 


EGGS. 
163. SCRAMBLED EGGS. 


Take to each person I egg, I tablespoonful of 
milk, alittle salt and 4% tablespoonful of butter. Beat 
eggs, milk, butter and salt together and cook in 
melted butter. As soon as it thickens dip out with 
a spoon in small slices, put in a dish and serve. 
Instead of butter some prefer to use water in mixing 


53 
164. SCRAMBLED EGGS WITH TOMATOES 


To 4 or 5 scrambled eggs mix I lb. tomatoes 
stewed in butter and stir through a sieve. Cook again 
till thick, with salt to taste and % onion cut fine if 


desired. 
165. SOUR EGGS, 


Take poached or baked eggs for 4 persons over 
which you pour the following sauce: 2 eggs, I tea- 
spoonful of flour or cornstarch, I teacup of water and a 
little lemon juice and a very little sugar if too strong. 
Let all come to a boil while stirring and mix with 
tablespoonful of butter and pour over the hot eggs. 


Heo EGG JELEY; 


I quart of milk, 3 eggs, 4 yolks, the grated peel of a 
lemon and a little sugar. 
Put into a pan, cover and set in a vessel of boiling 
water and stir till thick. Take it off, sprinkle sugar 
over and serve with cranberry sauce. 


167. EGGS WITH MUSTARD SAUCE. 


Cook eggs till hard, cut in 2 halves lengthwise, 
put them in dish with open side up and sprinkle a lit- 
tle salt over them. Then serve with mustard sauce. 


feome GG CHEESE: 

Beat 5 or 6 eggs with I quart of milk with a little 
salt, in a pan onthe fire till all is somewhat thickened, 
but the pan must not be too hot. Pour the eggs 
quickly, into a dish, that they do not continue to 
harden. If there is time, it will taste nicer to put the 
eggs and milk in an earthenware pot set in boiling 
water till it is thickened. 


169, DROPPED EGGS. 


Bring to a boil 1 quart of water and I pint of 
lemon juice and a little salt. The eggs are to be 


54 


cooked in this one atatime. Drop an egg in, take a 
large spoon and, with this, carefully keep the white 
covered over the yolk. When the white hardens take 
the egg out and pour cold water over it. 


170..4OMEEE IEE: 


Take 1 tablespoonful of flour and dissolve it in 2 
tablespoonfuls of tepid milk and the yolks of 4 eggs, 
a little salt and sugar, and stir all thoroughly together. 
Finally add the whites beaten toa snow. Bake in a 
batter pan slowly, on one side, till the dough looks 
dry ; put on a platter and sprinkle over the half of it 
the juice of a lemon and some sugar. Double over 
and sprinkle sugar over. 


171;, OMELET ERWEe EGY. 


Bake an omelette like the above omitting the 
lemon juice. When taken up spread raspberry or 
apple jelly over it. Double over and serve hot. 


172. SNOW OMELETTE. 

Beat the yolks of six eggs, % cup of milk, % cup 
boiling water, I tablespoonful of cornstarch, a little 
salt or lemon juice. 

Mix together thoroughly and cook in a buttered 
pan till dry. Beat the whites to a stiff froth, spread 
it over the omelette, cover with a hot lid till the whites 
are hard. Stew a little sugar over, double over, and 
serve. 


173. OMELETTE WITH ZWIEBACK. 


Soak some zwieback in milk and then brown it in 
a pan on the stove in nutcoa or butter till it is a light 
yellow Make a batter as for the snow omelette and 
pour it over the zwieback, making cuts in it that the 
batter may soak through. Then brown the zwieback 
again on both sides. Put on a plate, sprinkle with 
sugar or serve with cranberry or other jelly or fruit. 


55 
o74, EGGS IN CUPS. 


Grease the earthenware egg cups with melted 
butter, break into each cup 2 eggs, sprinkle a little salt 
over. Have a pan of boiling water on the stove. Set 
the egg cups in, letting the water cover the cups as 
high as the eggs in the cups. Let stay in 8 minutes. 
Take out, let cool in the cups and turn out, or serve 
hot in the cups. 


wf 
MEATS. 


Wome bEEERROAS TL. 


Put beef drippings in a pan on the top of the stove; 
beat the beef, rub salt in on both sides, add it then to 
the drippings with sliced onions, and a little garlic to 
taste. Let fry on both sides, keeping closely covered 
all the time. Then put it in the oven to bake and 
pour the gravy over it every 10 minutes, keeping cov- 
ered well meanwhile. A roast of 5 lbs. will need to 
be covered nearly 3 hours. When done take out and 
sprinkle flour in the gravy to thicken it, and if neces- 
sary add a little hot water and boil for a few minutes. 


176. VEAL ROAST. 

For this roast take, instead of beef drippings, 
butter and a little bacon without onion or garlic. 
Cook in the same way as the beef roast, but only 2 
hours. Add finally, the gravy with a little sour cream 
or milk. 

177. MUTTON ROAST. 

Rub salt into the roast and cook the same as the 

beef roast. 


56 
178. RABBIT STEW. 


Wash and cut the meat in small pieces, put ina 
china dish and pour over it boiled vinegar or lemon 
juice and water in which is cut onions, spices and 
bay leaves. Let the meat stay in this spiced vinegar 
Ior2days. Then take out, put in a pan on the stove 
with a little of the vinegar, adding water, fresh cut 
onions, a little salt and flour and let boil till done. 
Finally thicken the gravy with browned flour, add 
white wine and a very little sugar to taste. 


179, COLDIM EASE 

Take of pork feet and veal feet an equal number ; 
cook them till done in a little water, salt, cut onions, 
spices and lemon juice to taste. Take up when done 
and empty all into a sieve saving the gravy which is 
drained from the meat. Cut the meat from the feet in 
small dice-shaped pieces and put in the gravy to cook 
again till well done. Then pour very cold water ina 
china dish and empty it Out again not drying as this 
prevents sticking. Pourthe meat and gravy into the 
wet dish, being sure to have gravy enough to cover the 
meat. Let stand till it is stiff, then cut in slices and 
serve plain, or it is very nice with mayonaise sauce. 


180,. FRIED CHICKEN, 

Clean and wash the chicken without cutting it up; 
rub some salt over it and fry it in butter in an open 
pan till it is a light brown on both sides. Then adda 
little water, put in the oven and baste with the gravy 
every 10 minutes. Keep covered, and when done take 
out of the gravy and carve just before serving. 
Thicken the gravy with a little flour, and boil a few 
minutes. 


181. STEWED CHICKEN. 


Wash and clean the chicken, cut it in pieces and 
cook till nearly done in boiling saited water. Put 


b7 


Some butter and flour (1 tablespoonful for each 
chicken) in a pot; add to this a part of the gravy 
in which the chicken was cooked, and the chicken, 
and boil together till done. Then take out the 
chicken and stir into the gravy the beaten yolk of an 
egg; pour the gravy over the chicken and serve with 


cooked rice. 
182, STEWED VEAL. 


This is cooked like the stewed chicken, except 
that before well done, a fine chopped onion and 
capers to taste, is added. : 


ra 
SAUCES FOR 
MEATS AND VEGETABLES. 


183. TOMATO SAUCE. 


Wash and boil tomatoes, without peeling, till 
done ; stir through a sieve, put again on the stove, add 
butter, little salt, % onion chopped fine, and grated 
bread crumbs ; mix all together well and add sugar 
tOstLaSte. 


184. SOUR EGG SAUCE FOR GREEN BEANS 
AND POTATOES. 

Beat the yolks of 2 eggs with 2 tablespoonfuls of 
best flour and 1 pint of fresh milk ; add % tablespoon- 
ful of good butter, little grated nutmeg and lemon 
juice to give a sour taste. Put on the fire with a little 
salt ; stir continually till done and sufficiently thick- 


ened. 
185. CAULIFLOWER SAUCE. 


Take fresh butter, melt it and add to it % table- 
spoonful of flour, a little fresh milk, salt and nutmeg ; 


58 


beat all together well on the fire till thick; take off 
and add the well beaten yolks of 2 eggs. 


186. ASPARAGUS SAUCE. 

Take yolks of 3eggs,1% tablespoonfuls of flour, 3 
tablespoonfuls of sweet cream, I pint of asparagus 
water, or plain water, little nutmeg, juice of 1% 
lemons, little sugar to taste. Beat all together and 
stir on the fire till it thickens. Take off and stir in 
% tablespoonful of butter and salt to taste. 


187, - FINE ONION SAUGE, Now. 


Peel and cut 3 or 4 onions in small pieces and fry 
them in a pan with a little piece of fat and 1 table- 
spoonful of flour till brown ; then add as much water 
as is required for the desired amount, and boil slowly 
for a while. Stir througha sieve and bring again to 
a boil with a little nutmeg and salt. Take off and 
stir into it a fresh piece of butter, the yolk of an egg 
and a little Liebig’s extract of beef. 

This sauce is suitable for boiled meats or pota- 


toes. 
188. ONION SAUCE, No. 2. 


Put beef drippings, with fine chopped onion, on 
the fire and let fry till yellow ; add 1 or 2 tablespoon- 
fuls of flour and when grainy, before boiling, add 
water till of a proper consistency. Season with a 
little salt and lemon juice to tastes Lleteall= poil 
together and add % teaspoonful of Liebig’s extract of 


beef. 
489. REMOULADE SAUCE. 


Grate 2 or 3 onions and the hard-boiled yolks of 
3 eggs, 2 or 3 teaspoonfuls of mustard, 4 tablespoon- 
fuls of best olive oil, 1 tablespoonful of sugar, a little 
salt and lemon juice to taste. Beat all together on 
the fire, but do not let come to a boil ; then stir through 
a sieve, andadd % tablespoonful of capers. 


59 


190. MAYONAISE SAUCE, No. 1. 


% tablespoonful of butter, yolks of 3 hard-boiled 
egss, 24% tablespoonfuls of finest olive oil, 1 table- 
spoonful of sugar, little salt and lemon juice to taste. 

Cream the butter and add I tablespoonful of olive 
oil, pouring in by drops while stirring and I table- 
spoonful of lemon juice. Beat the yolks alone weil 
with the lemon juice and salt and then mix with the 
other ingredients. 


191. MAYONAISE SAUCE No. 2. 


Beat 2 or 3 yolks of fresh eggs, always in one 
direction, then add % small cup of olive oil, pouring in 
by drops, and beating the while, always in the same 
direction, till the sauce is thick. Add salt to taste. 


192.. HORSERADISH SAUCE. 


Beat 1 or 2 fresh eggs with lemon juice, olive oil 
and sugar and salt to taste, for 15 minutes, then add 
the finely-grated horseradish. This is a good meat 
sauce. 


193, CREAM SAUCE FOR SALADS. 


Beat well some thick, sour cream with lemon 
juice, fine olive oil, a little salt and, to taste, a little 
fine-chopped onion. 


1949 GAPERISAUCE, 


Put 1 lb. of butter, 3 tablespoonfuls of flour with 
water on the fire, and let boil a while, but do not 
brown; then add the capers, a little lemon juice and 


It. 
a 195. PARSLEY SAUCE. 


Chop the parsley fine and stew it in 3 02. of butter, 
3 tablespoonfuls of flour, for 5 or 6 minutes , then add 
as much water as desired. 


60 
196. MUSHROOM SAUCE. 


Take 4 oz. of butter, 3 tablespoonfuls of flour and 
dissolve in water ;‘let stew for a while, then add the 
juice of I lemon, % chopped onion, little nutmeg and 
a little salt. Meanwhile boil the mushrooms in salted 
water till done; chop them fine and mix with the 
other ingredients, adding lemon juice to taste. 


197, CUCUMBER SAUCE. 


Chop I onion fine, stew it in 4 oz. of butter; add 
cucumbers, peeled and cut in very small squares; let 
them stew together a few minutes, then sprinkle 2% 
tablespoonfuls of flour over them and add water, a 
little sour cream, salt, Lahmann’s naehrsalz, and the 
juice of t lemon and let all boil well together. 


9 


SW EB TS SAU GES: 


EE 


J98. STRAWBERRY SAUCE. 

Stir I pint of strawberry marmalade througha 
sieve; add I quart of water and lemon juice to taste. 
If the sauce is desired thicker, stir into the boiling 
juice 1 tablespoonful of cornstarch dissolved in water 
and boil again a few moments. 


199. RASPBERRY; SAUGE: 


Boil fresh raspberries with water, stir through a 
sieve; mix with water, and flavor with lemon juice to 


taste, 
200. CHERRY SAUCE. 


Let I quart of sour cherries come to a boil with 1 
quart of water and stir through a hair sieve ; put the 


i 


F 


61 


juice again on the stove add sugar to taste and I 
tablespoonful of cornstarch dissolved in water; let 
come to a boil together and serve hot or cold. 


201. PRUNE SAUCE, No. 1. 


Wash fresh prunes, stone them and boil with 
water ; when done stir through a hair sieve ; put the 
juice again on the fire, add the necessary sugar and 
cornstarch and let come to a boii. 


202. PRUNE SAUNE No. 2. 


Stone ' lb. dried prunes, wash and boil till done 
in I quart of water; then stir through sieve; add to 
this the pulp juice and peel of 1 lemon, and sugar to 
taste, and put on the fire to boil. If not thick enough 
stir in a little dissolved cornstarch. 


203.7, APPLE SAUGE, Now, 


Peel and cut the apples in pieces. I quart of 
water, I soup-plateful of sliced apples; add a few 
slices of lemon, % tablespoonful of butter and boil 
till done; stir through a sieve and add % cup of 
washed and boiled currants, and a little dissolved 
cornstarch. 

Prune and apple sauces are nice to serve with 
dumplings. 

204 eA PELEeSAUGE No; 2. 


This is made like the above except that dried 
apples are used and % the quantity of apples, and 
twice that of water. Some blanched almonds may 
also be added, cut lengthwise in half, or grated. 


205. CRANBERRY SAUCE. 


Boil nice, ripe cranberries in water till done, and 
stir through a sieve; add to this sugar and lemon 


juice to taste. 


62 


206. FRUDPP FOAM: 


Beat the whites of 4 or 5 eggs stiff and mix with 
I quart of fruit juice; add sugar and lemon juice to 


taste. 
207. RED CURRANT SAUCE. 

Stir I pint of washed and cooked currants 
through a sieve. Add to the juice % lb. of-sugar; 
beat together for 15 minutes, and serve with cold rice 
and blanc mange. 


208. FOAM SAUCE. 


Take % bottle of white wine, 3 yolks of fresh 
eggs and two whole eggs, % tablespoonful of best 
flour, 2% oz. of sugar, juice and peel of I lemon; put 
alltogether in a steam pot on the fire and stir until 
the fluid is foamy. f 


209. VANIELASSAUGE. 


Bring I quart of milk with sugar and vanilla to 
a boil, then beat well 6 yolks of eggs with a little milk, 
(saved from the quart), stir this into the boiling milk, 
beating well on the fire for a while but take off before 
it comes again to a boil. 


210, FOAM SAUCE, OF@KASEBERR YO 


CURRANT JUICE. 


Beat 4 fresh eggs thoroughly; add 2 teaspoonfuls 
of white flour, I quart of fresh raspberry or currant 
juice with sugar to taste. Beat well upon the frre till 
it puffs up but does not boil. If jelly is used instead 
of berry juice, mix and dissolve with '3 bottle of white 
wine or Same amount of water. 


211. CHOGOLATEVSAUGE 
Put 3 oz. of chocolate in a very little water on the 
fire to dissolve, add I pint of cream and I pint of 
sweet milk, a little vanilla and sugar to taste. Take 
off and beat in the yolks of 2 eggs. 


: 


63 
COMPOTES. 


Be careful always in cooking fruits to stir without 


breaking them. Boil them always on a moderate fire 


with a little sugar and a little water. 


212, GOOSEBERRY COMPOTE. 


Clean the green gooseberries from the stems, etc; 
wash them and boil them in a little water, adding 
water when necessary. Add sugar and white wine to 
taste and boil till done. Then stir in 2 eggs well- 
beaten and take off. 


ome LEBERRY COMPO TE, 


Take 2 quarts of huckleberries, clean and wash 
them, and boil them with water and sugar. Poura 
layer of them in the bottom ofa china dish and on this 
a layer of zwieback and continue this till the dish is 
Hille erve cold: 


Dida Pe beCo Vil Orbe Now!: 


Peel and cut good, ripe sour apples and boil with 
water, sugar and dried currants. The currants and 
apple slices must remain whole ; when soft take care- 
fully out of the juice, which is to be boiled again with 
the juice of a lemon and poured back over the compote. 
Let cool and serve. 


215. APPLE COMPOTE, No. 2. 


Let apples boil till done as in the above, stir, take 
off and spread ona flat dish. Beat the whites of 5 or 
6eges stiff ; mix sugar and cover over the apple com- 
pote. Instead of whites of eggs the compote may be 
garnished with seedless raisins soaked in hot water 


and blanched almonds cut in thin lengthwise strips. 


04 
216. RHUBARB COMPOTE. 


Peel the rhubarb stalk and cutin2-inch pieces. Boil 
slowly till soft, in a little water, with sugar and lemon 
juice to taste. Use 1 glass of water and 4 oz. of 
sugar to every % lb. of cut rhubarb. 


217. STRAWBERRY COMPOTE, 


Clean and wash I quart of ripe strawberries ; 
cover with 6 oz. of sugar and let stand for several 
hours. Drain off the juice through a collendar; add 
more sugar to the juice, according to taste, and let it 
boil till stiff. Let it cool and then pour over the 
strawberries. 


218. PLUM COMPOTE. 


Wash and stone nice, ripe plumbs or prunes, put 
in a dish with a very little water and a good deal of 
sugar. Cover close and put in the oven to stew for 
v% hour. Then serve with the juice (cold) in a glass 
dish. 


219. RED CURRANT COMPOTE. 


Bring some sugar and water to a boil; add to it 
the washed and cleaned currants. Take off and pour 
into a collendar. Take the juice which is drained off, 
add more sugar to it and let it boil till it thickens. 
When cool pour over the currants. 


220. MIXED FRUIT COMPOTE. 


Take equal quantities of currants, strawberries 
and cherries ; bring each kind separately to a boil in 
sugar and water. When done mix together and 
serve with crackers. 


221. PEACH COMPOTE. 


Make a syrup of sugar and water ; add the peeled 
fruit and let it boil slowly till done, being careful to 


65 


keep the fruit whole. Take off and serve when cool. 


222. PRUNE MARMALADE. 


5 oz. dried prunes, 2 oz. dried peaches, 2 oz. dried 
apples. Bring each kind separately, to a boil till 
done. Stir through a sieve, and put all together, with 
sugar and lemon juice, on the fire to boil for a while. 


Powe eC UMSCOMPOTE: 


Clean and stone fresh plums or prunes and let 
them boil with sugar till done, in their own juice; 
then stir through a sieve, add grated bread crumbs 
browned in butter, sugar, little lemon juice, and let it 
boil for a while longer. 


224. PEAR COMPOTE. 


Peel the pears, cut in halves and take out the 
cores and then put them in water. Meanwhile puta 
little sugar and butter ina pan onthe stove. Add the 
pears out of the water and let stew for a while until 
they begin to brown; then sprinkle over them 
some sugar; coverup again until they are a nice 
brown. 


sf 


WARM PUDDINGS. 


The success of pudding depends largely upon the 
thorough creaming of the butter, and the beating of 
the eggs, whites and yolks seperately, and whites 
always to be added last and beaten as stiff as possi- 
ple: 

The forms or moulds in which the warm puddings 
are to be baked or boiled must first be well greased 
with butter and then thickly sprinkled over with very 


66 


finely grated bread crumbs. This prevents the pudding 
from sticking to the mould and forms an agreeable 
crust. 

Before using cornstarch always dissolve it in a 
little cold water or milk. 


225. PLUM PUDDING. 


Beat 3 whole eggs and the yolks of 3 eggs, well; 
add % lb. of flour stirred in 1 quart of milk, I Ib. of 
grated stale white bread, % lb. of chopped kidney fat, 
% lb. of seedless raisins, 4% lb. of dried currants and 
salt to taste; mix all together thoroughly; put in a 
form and boil 3 to 5 hours. 


226. RICE PUDDING, No. 1. 


VY |b. best rice, I pint of milk, grated peel of lemon 
and juice of % lemon, 2 oz. of butter, 2 oz. of sugar, 
4 or 5 eggs. 

Soak the rice, pour off the water and boil the rice 
in milk, flavored with lemon peel, till done; let cool, 
then add the butter beaten to a cream, the sugar, the 
yolks of the eggs and the lemon juice, and lastly the 
whites of the eggs beaten stiff. Lay this mixture and 
macaroons in layers in a pudding mold, and boil in 
hot water 2'4 hours. This is for 4 to 6 persons. 


227. RICE PUDDING Now, 


6 oz. best rice, 4 eggs, 2 oz. butter, 2 oz. of sugar, 
3 oz. of washed seedless raisins. 

Mix and boil this pudding like the above. Instead 
of raisins, 1% oz. of finely-grated almonds, which 
have been beaten in with the butter, may be used. 
Serve with foam sauce. For 4 to 6 persons. 


228. RICE FEOURS BUDDING: 


2 Ib. of rice flour or corn meal, 1 pint of milk, 21% 


07 


oz. butter, 2% oz. sugar, 6 eggs, the grated peel of 1% 
lemon or 6 bitter almonds. 

Boil half of the milk ; stir into it the remaing half 
of rice flour or corn meal and half of the butter, and 
boil, while continually stirring, untilit leaves the sides 
of the pan. Then cream the remaining half of the 
butter, and, while stirring, add the yolks of the eggs, 
almonds, sugar and the cooled, cooked flour. Mix in 
lastly the stiff-beaten whites and boil in a form 2% 
hours. Serve with foam sauce. For 5 or 6 persons. 


229. SAGO PUDDING. 


% |b. best sago cooked till thick, in milk, 5 eggs, 
2/2 0z. of butter, 2'4 oz. sugar, 2 oz. grated zwieback, 
I cup of sweet cream and grated peel of 1 lemon. 
Mix and cook like the rice pudding No. 1. 


230. FOAMY PUDDING. 


2% or 3 0z.of freshest butter, 2% or 3 oz. of finest 
flour, 5 eggs, 2 or 2% oz.- of sugar, grated peel of a 
lemon, % pint of milk and 6 macaroons. 

Bring the milk and butter to a boil, stir the flour 
slowly into it, and let boil till it comes from the sides 
of the pan. Whencool add the yolks of the eggs, 
sugar, lemon peel and finally, while stirring rapidly, 
add wuites of the eggs beaten stiff. Now put half of 
this mixture in a dish and spread over it a layer of 
the 6 macaroons, and pour over this the other half of 
the mixture. Bake 1 hour ina hot oven. Serve with 
fruit sauce. For 4 to 6 persons. 


23{. NOODLE PUDDING. 


I quart of milk, 2% or 3 oz. of butter, 2% or 3 oz. 
of sugar, 4% lb. of noodles, the grated peel of % 
lemon, 1'4 oz. grated almonds and a little nutmeg. 

Bring the milk, sugar and % of the butter to a 


68 


boil; put into it the noodles broken in pieces, let it 
boil, stirring till the mixture leaves the sides of the 
pan; then cream the other half of the butter, add 
almonds, yolks, the cooled noodles and lastly the stiff- 
beaten whites of the eggs. Put all ina dish and let 
boil in hot water or bake in a form ina hot oven. For 
4 or 5 persons. 


232. VANIEPASEUDDING: 


34 lb. stale bread without the crust, 1 pint of fresh 
cream or milk, 2 oz. of butter, 2% oz. grated almonds, 
2% Oz. sugar, 5 or 6 eggs and vanilla to taste. 

Soak the bread in the milk, cream the butter and 
add the yolks of the eggs, almonds, sugar and 
vanilla. Beat all the ingredients together for 15 
minutes, always in the same direction, and lastly add 
the stiff-beaten whites of the eges. Boil 1% or 2 
hours and serve with fruit juice sauce. 


233. ZWIEBACK PUDDING. 


3 oz. of zwieback, I cup seedless raisins, 5 eggs, 
34 quarts of fresh milk, I'% or 2 oz. sugar and a little 
nutmeg ro vanilla to taste. 

Put some zwieback, several hours before cooking, 
in the bottom of a pudding mold. Beat the eggs, 
whites and yolks, together, add them to the other 
ingredients and pour a layer of the batter over the 
zwieback and then a layer of zwieback, etc., till all 
ingredients are put in, in this way, finishing with the 
zwieback. Boil 14 or 2 hours and bake in a china 
dish 1 hour. 


234. IRISH POTATO PUDDING. 


3 oz. of butter, 34 or 4 oz. of sugar, % oz. finely 
grated almonds, 6 yolks of eggs, 34 lb. of cooked 
grated Irish potatoes, 2 oz. of grated white bread, the 
grated peel of I lemon: 


69 


The potatoes shouid be cooked the day before in 
the peel; cream the butter, add sugar, almonds, lemon 
peel and then the yolks of the eggs and the potatoes; 
after beating all together thoroughly, stir in the stiff 
whites of the eggs and bake at once 1 hour or boil in 
' a mold for 2 hours and serve with a foamy sauce or 
fruit sauce. 


235. SWEET POTATO PUDDING. 


Peel and grate I large or 2 small raw sweet pota- 
toes; add the yolks of 5 eggs, I pint of milk, white 
wine to taste, a piece of melted butter, sugar, nutmeg 
and cinnamon to taste. Mix all together well and 
finally stir in the stiff-beaten whites of the eggs and 
bake till done about 1 hour 


236. BREAD PUDDING WITH ALMONDS. 


% Ib. stale, sifted rye bread, or whole wheat 
bread, Y% lb. of butter, 8 eggs, % Ib. sugar, ¥% Ib. 
grated almonds, grated peel of 14 lemon and the juice 
of 3 or 4 lemons. 

Stir the bread in with the butter on the fire; add 
the lemon juice, take off and let cool. Then add all 
the ingredients and finally the stiff-beaten whites of 
the eggs. Boil the pudding 2 or 24 hours or bake 14 
hours. Serve with hot or cold fruit sauce. For 12 or 
I4 persons. 


237. CHOCOLATE PUDDING, No. 1. 


2 oz. of butter, 2 oz. of sugar, 6 eggs, 4 0Z. grated 
almounds, 2 oz. of grated chocolate and a little vanilla. 

Cream the butter, to which add the sugar, yolks of 
eggs, almonds, chocolate and vanilla. Stir for 15 min- 
utes ; mix in the well-beaten whites of the eggs and 
bake for 1 hour ina moderate oven. If to be served 
cold boil for 2 hours and serve with vanilla sauce. 


For 5 or 6 persons. 


70 
238. CHOCORAME BUDDING Nor2: 


I quart milk, 4% lb. white flour, 4 oz. butter, ¥% Ib. 
unsweetened chocolate, 4 lb. sugar, 4 lb. almonds 
and 6 eggs. 

Boil the chocolate with the butter and flour ; take 
off add the almonds, sugar, yolks of the eggs and 
finally the stiff-beaten whites of the eggs. Put allin 
a form which has been greased with butter and 
sprinkled with grated zwieback and bake for I hour. 
Serve with vanilla souce. 


239. CHOCOLA TEFEUBDING? Noss. 


Cream 2% oz. butter and mix in with the yolks of 
4 or 5 eggs, I large teacup of sugar, 2% oz. of grated 
chocolate, little vanilla, 6 oz. zwieback soaked in milk 
and well-drained. Lastly the stiff-beaten whites 
Bake 45 minutes. For 6 to 8 persons. 


240. FRUIT PUDDING. 


2 lbs. stale white bread, or zwieback, I quart of 
milk, ‘4 lb. butter, 8 or 10 eggs, 6 or 8 oz. sugar, fruit 
(such as sour apples or cherries) lemon peel, lemon 
juice to taste, 4 1b. dried currants. 

Cut the bread in small pieces, without the crust, 
mix with the butter and milk and stir in pan on the 
stove till it comes from: thetsidessotethespanwelen 
cool, add all the other ingredients and lastly the stiff- 
beaten whites of the eggs. Puta layer of the batter 
in a pan to bake, spread a layer of the fruit over this 
and then a layer of batter, etc., until all the ingredi- 
ents are used, ending with the batter on top. Cook 
for 2hours. For I2 or 14 persons. 


241. MACAROON PUDDING. 


Cut the macaroons in pieces and put in a pud- 
ding mold which has been well-greased ; then strew 


1 


in washed, soaked seedless raisins ; pour over all 4 or 
5 well-beaten eggs with 3 pints of milk, 2 oz. of 
Sugar and bake or boil 1 hour. 


242, ORANGE PUDDING. 


Y% |b. white corn meal, 2 oz. butter, 4 oz. sugar, 3 
pints of milk, 5 eggs, 3 oranges. 

Let the butter and milk come to a boil ; stir into it 
the meal-and cook till done. Take off and let cool; 
then add sugar, the yolks of the eggs, the juice and 
grated peel of I orange; peel the other two oranges 
and lay the sections on the bottom of a well-greased 
pan. Cover all with the batter and let bake for 34 of 
an hour. 


243 GOOSEBERRY PUDDING. 


¥% lb. green gooseberries, % |b. sugar, % lb. grated 
white bread or zwieback. 6 oz. butter, 6 or 8 eggs, 3 
pints of milk. 

Boil the gooseberries with half the sugar and a 
little water till done; take off and let stand a day; 
then toast the bread in the butter to a light brown ; 
add the milk and boil together till stiff; after it is 
cool add the well-beaten yolks of the eggs, the rest 
of the sugar and the gooseberries without the juice, 
and finally the stiff-beaten whites. Put all in a well- 
greased mold or china dish and bake I hour. Serve 
with the juice of the gooseberries. 


244. NUT PUDDING. 


30 fresh peanuts or walnuts erated without being 
blanched ; then add 6 oz. of bread or zwieback soaked 
in milk and drained. Cream the butter with the yolks 
of the eggs, the sugar, and 14 cup of sweet cream. 
Mix all together thoroughly adding then the well- 
beaten whites and bake in a greased pudding dish 


72 


or 1 hour and serve with foam sauce. For 8 or 10 
persons. 


245, SOUR CREAM PUDDING. 


Take I quart of sour cream, 6 or 8 eggs, 3 or 4 
spoonfuls of flour, sugar, vanilla or lemon peel and 
juice of 1 lemon and “astittiessaltesbeat the cream 
well; then add the other ingredients, and finally the 
stiff-beaten whites and bake for 45 minutes. For 6 
or 8 persons. 


246. APPLE PUDDING. 


Take a tablespplate of sliced sour apples and 
cover the bottom of a china bake dish whith them. 
Mix through the apples seedless raisins, or dried 
currants. Meanwhile melt 2 oz. of butter in a pan 
and add to it ¥% lb. flour dissolved in I cup of milk and 
let all come to a boil, stirring constantly till it sepa- 
rates from the pan and let cool. 

Then cream 2 oz. of butter, add the yolks of 5 
eggs, 2 oz. of sugar and the grated peel of 1 lemon. 
Mix all together with the stiff-beaten whites ; pour all 
over the apples and bake in an oven for 1 hour. For8 
or IO persons. 


247, PRUNE PUDDING. 


I lb. best prunes, cook till soft; when cool stone 
and cut in pieces. Then stir together 1 quart of milk, 
3 eggs, 2 oz. of creamed butter, 4% cup of grated 
zwieback and the juice of the cooked prunes. Mix all 
together and bake 1 hour. 


248, PECAN PUDDING. 


Beat 1 tablespoonful of butter to a cream; add 2 
tablespoonfuls of sugar, 3 oz. stale white bread 
(soaked in water and drained), yolks of 6 eggs and 
30 or 40 grated pecan nuts. Finally stir in the stiff- 


73 


beaten whites of the eggs and bake the pudding for 1 
hour in a well-greased form. Serve with fruit juice. 


249. STRAWBERRY SHORTCAKES. 


I quart of flour, 2 teacupfuls of baking powder, 
a pinch of salt, 1 tablespoonful of sugar, 3 table- 
spoonfuls of butter, and milk to make a soft dough. 
Bake in 2 layers, one on top of the other, with butter 
between ; when cool split open with a knife and cover 
with berries sprinkled with sugar ; put the other crust 
on top and cover with berries. 


so 


COLD 
PUDDINGS AND CREAMS. 


250. RED CORN MEAL PUDDING. 


I quart of raspberry juice, I quart of cheery or 
currant juice, 4% lb, corn meal and ¥ Ib of sugar. 

Cook the juice and sugar together, pour the meal 
into it and let it cook till done but not too stiff. Then 
wet a china dish with cold water and pour all into it. 
When cold turn out into a large plate and serve with 
vanilla cream and sugar well beaten together. 


251 ee RED:GRITES 
Take I pint of raspberry juice, I pint of water, 3 
oz. grits or sago and sugar to taste and finish like the 
above. 
De mee RIC GREANE 
Boil % lb. best rice in 1 quart of sweet cream with 


grated peel of 4 lemoninit. Beat '4 lb. of sugar with 
the juice of 3 lemons, boil till stiff and stir into the 


74 


cooked rice, (take off from the fire), soak 1 oz. of red 
gelatine in warm water and add it to the other ingre- 
dients. Arrange this with canned or fine cooked fruit 
ina dishin layers. Let cool till stiff, then turn out on 
a platter and garnish with fruits. 


253. ~REDSEEAMIVIER Y. 


5 cups of sweet milk, 3 oz. of sugar, 3 oz. of bit- 
ter almonds and 3 oz. of sweet almonds grated, little 
vanilla or lemon peel and 1 oz. of red gelatine. 

Boil the first four ingredients together; add the 
gelatine which has been soaked in warm water. 
Rinse a dish out with cold water without drying it 
and pour all into it to get cold. Serve with fruit 
juice. 

254. HUCKLEBERRY PUDDING. 


2 quarts of huckleberries, juice of 2 lemons, juice 
of I quart of huckleberries, sugar to taste, 6 oz. of 
pearl sago. Cook together the sago juice and berries, 
and sugar, till the sago is done, stirring all the while. 
Pour cold water in a dish leaving it wet; put all in 
this to get cold; then turn and serve with crackers. 


255. LEMON CREAM, No. 1. 


Bring 3, of a quart of water with 6 oz. of sugar 
to a boil, add grated peel of 1 lemon, juice of 3 
lemons, yolks of 6 eggs, 2 tablespoonfuls of corn- 
starch dissolved in water, and boil till done, stirring 
constantly. Take off and let cool, then mix with the 
stiff-beaten whites of the eggs; put in a dish to get 
cold ; turn out and serve with fruit juice. For 10 per- 
sons. 


256. LEMON CREAM, No. 2. 


4 lb of sugar, yolks of 6 eggs, juice of 2 lemons, 
grated peel of one lemon ; beat all together 34 Of an@ 


75 


hour ; add 1 oz. of gelatine soaked in a cupful of cold 
water ; put it in the dish it is to be served in and 
garnish with raspberry or any other kind of jelly 
This pudding may be made with milk and flavored 
with vanilla instead of lemon juice. For 10 persons. 


257. CHOCOLATE CREAM, No. 1. 


I quart of sweet milk, 4 lb. of unsweetened choco- 
late, vanilla to taste, I tablespoonful of cornstarch, % 
Ib. of sugar. 

Dissolve the chocolate in a little water over the 
fire and boil with the sugar, milk and vanilla. Mean- 
while dissolve the cornstarch in a little of the milk or 
water. Keep the chocolate, milk and sugar still boil- 
ing on the stove and add slowly a few tablespoonfuls 
of it to the cornstarch and milk or water; then pour 
all together, stirring until it has thickened sufficiently. 
Take off and let it cool in a glass dish or china mold. 
Serve with vanilla wafers and vanilla sauce. 

This is a very dainty and desirable desert when 
eggs are scarce. 


Doom CHOCOPA TE CREAN No. 2. 


6 oz. sweet chocolate, 6 eggs, 4 0z. sugar, little 
vanilla and % oz. gelatine. 

Melt the chocolate over the fire in a little water ; 
take off, and add to it while stirring, the sugar and 
vanilla, and then the yolks of the eggs; beat all 
together well, put back on the fire and let cook till it 
comes to a boil; then set aside and add the gela- 
tine dissolved in water and the stiff-beaten whites of 
the eggs. Put it into a china dish wet with cold 
water. When ready to serve turn out and serve with 
beaten sweet cream. 


259. CHOCOLATE CREAM, No. 3. 


Melt 314 oz. of chocolate on the fire with I quart 


76 


of milk, add yolks of 6 eggs and stir over the fire till 
thick ; then beat well % pint of cream and mix it with 
the above. Melt 3 oz. of gelatine with water on a 
moderate fire, put through a hair sieve and mix with 
the whole. This is to be set aside to cool and 
stiffen either in cups or a form as preferred. Serve 
with vanilla wafers. 


260. CREAM WITH ALMONDS. 


I pint of good fresh cream, 2 oz. of finely grated 
almonds, % lb. sugar. 

Cook all I5 minutes and let cool; then beat 4 
eggs, and the yolks of 3eggsintoit. Pour this mix- 
ture into custard cups and set them in hot water to 
thicken. Serve hot or cold. If to be served cold set 
on ice. 


261. CREAM WITH FRUIT AND JELLY. 


Take sweet or sour cream, the first creams 
quicker, and beat to a foam ; mix with it sugar, sliced 
cooked or canned fruit. 


262. TUTTI LRR UG LaNow 


Cover the bottom of a large glass dish with mac- 
aroons and lady fingers; pour over this fruit juice 
and white wine to taste,andlet soakan hour. Mean- 
while let come to a boil I tableapoonful of butter, to 
which add 3 pints of milk and the yolks of 5 large 
eggs; add sugar and vanilla to taste; stir till thick 
but do not let it come toa boil; take off, let it cool 
and pour over the cakes in the dish. Beat the whites 
of the eggs stiff, sweeten with sugar and fruit jelly 
and spread on top. 


263. LUT TEPRUGENos: 


Cover the bottom of a glass dish with cakes as in 
No.1; overthese lay finely-cut fruits or jelly in lumps. 


77 


Make the same mixture to pour over them except that 
the stiff-beaten whites are to be stirred in it instead 
of being spread on top. 


264, CREAM OF CORNSTARCH, No. 1. 


I quart of milk, 2% oz. of sugar, 3 eggs, 1 table- 
spoonful of cornstarch, a little rose water to tasae. 

Put % of the milk with the sugar on the fire ; stir 
into the other half of the milk the yolks of the eggs 
and the cornstarch (dissolved) and pour this into the 
boiling milk and.let it boil for some time together ; 
take off, add the rose water (only a few drops), and 
put in the glass dish to serve. Garnish with pieces 
of jelly. 


265. CREAM OF CORNSTARCH, No. 2. 


I'¥% quarts of water, 4 lb. sugar, ¥ lb. cornstarch 
or corn meal, juice of 3 lemons and grated peel of I 
lemon. 

Let the lemon juice, peel, sugar and % of the 
water come to a boil. Mix the cornstarch in the 
other half of the water and add to the other ingre- 
dients ; boil for 10 minutes. Serve with any kind of 
fruit sauce. 


266. ORANGE CREAM. 


Beat I quart of sweet cream, juice of 6 to 8 
oranges and % lb. of sugar. Beat all together well, 
add then 1 oz. of dissolved gelatine and serve in a 


glass dish. 
267. GOOSEBERRY DISH. 


I quart of green gooseberries, cleaned and 
washed ; boil them with I quart of water till done ; 
stir through a sieve and sweeten. Put on the fire and 
stir into it 1% lb. of rice flour which is mixed with the 


gooseberry juice. Let it boil for a while, stirring all 


78 


the time, then pour into a dish wet with cold water, 
and serve with sweet cream. 


268. SAGO PUDDING. 


Soak 14 lb. sago in hot water ; pour off the water 
and add ¥% pint of raspberry and ¥% pint of currant 
juice, with sugar and lemon juice to taste ; boil till 
stiff, being careful not to let it burn. Serve with 
cream or milk. 


269. STRAWBERRY CREAM. 


2 lbs. ripe strawberries, % lb. of sugar, whites of 6 
eggs, I glass of cider or red wine. 

Wash the berries well, pour water off of them, 
then stir through a sieve. Boil the wine with the 
sugar; add the fruit and a tablespoonful of corn- 
starch; stir frequently till it comes to a boil again; 
take off, beat the whites stiff and stir into the fruit. 
Serve or garnish with fine ripe strawberries. 


270. FRU DISH: 


Cut 2 bananas in fine lengthwise slices and lay 
them in a glass dish, upon this a layer of % of a ripe 
pineapple cut in small pieces, and then a layer of 
Sliced oranges; pour sugar anda little water over and 
continue these layers of bananas, oranges and pine- 
apples till the dish is full. If canned pineapples is 
used take the pineapple juice instead of water. Put 
onice. A delicious dessert for hot days. 


271. RASPBERRY FOAM. 


Beat the whites of 5 eggs very stiff and stir into 
it 3 tablespoonfuls of raspberry jelly and ™% table- 
spoonful of sugar. Serve in glasses. 


272. SOUR CREAM FOAM. 


Beat the whites of fresh eggs very stiff; to each 
egg allow 1 tablespoonful of thick sour cream; 


79 


Sweeten, and flavor to taste with grated lemon peel 
or vanilla. Beat the cream till light before adding 
to the stiff whites. Serve in glasses. 


273. FLAMMERY WITHOUT EGGS. 


4 lb. cornstarca, 3 oz. grated blanched almonds, 3 
oz. of sugar, grated peel of % lemon and a little 


vanilla. 
Stir well all together with 1 pint of milk and 


add to it 3 pints of boiling milk. Let boil while stir- 
ring till it separates from the pan. Take off, let cool 
in a glass dish and serve with fruit jelly or fruit juice. 


ie APPIE CREAM. 


Cook I soup plate ofsliced apples in plenty of sugar; 
cover the bottom of a glass dish with them; over 
this put a layer of biscuit cakes 2inches deep. Mean- 
while let I quart of milk come to a boil with a little 
vanilla, into which pour a tablespoonful of cornstarch 
dissolved in a little milk; boil, stirring all the while. 
Finally add the well-beaten yolks of 3 eggs and pour 
over the apples and biscuits. After itis cool add the 
beaten whites and garnish with jelly. 


275 VIANIECACCREANL 


5 pints of milk, 6 eggs, 1 tablespoonful of corn- 
starch, sugar to taste and a little vanilla. 

Beat all together in a clean cooking vessel over 
the fire till just before it comes to a boil ; take off, beat 
a little longer and put in a glass dish. Serve with 
fruit juice. 

276. RUSSIAN CREAM. 

I bottle of good white wine, 14 lb. sugar, grated 
peel of 1 lemon, juice of 2 or 3 lemons, 8 eggs, I table- 
spoonful of best cornstarch dissolved in water; beat 
all together well in an enameled pot on the fire till just 
before it comes to a boil; take off and stir till cool. 


80 


277. SE GGEGHEESE, 


Beat 5 or 6 eggs thoroughly; while stirring add I 
quart of sweet milk, sugar to taste, and a few drops 
of rose water. Putina deep pan, set in boiling water 
and boil till stiff. Serve with a sauce of vanilla, 
sugar and sour cream. Instead of being boiled, it 
may be baked in an oven and served with cold fruit 
juice. 

278. 2S WISS;GHEESE: 

Beat the yolks of 5 eggs, 4 or 5 tablespoonfuls of 

sugar, the juice of 4 lemons and I quart of whipped 


cream together thoroughly. Put on ice and serve 
cold. 


279. NOODLE CREAM. 


Let 5 cups of milk with 3 oz. of sugar and the 
grated peel of 1 lemon come to a boil; put into this 
3 0z. of fine noodles and let boil Io or 12 minutes ; 
then add the yolks of 5 eggs which have been beaten 
in a little milk. When cool add the whites of the 
eggs beaten stiff and thes juicesomariemon. woetve 
with whipped cream or fruit juice. 


280,..  LEMONGIEEIY. 


Take 3 pints of water and the juice of 6 or 8 
lemons, 5 oz. of sugar, 2 tablespoonfuls of cornstarch 
or best flour dissolved in a little of the water; yolks 
of 6 eggs well-beaten, the grated peel of 1 lemon; 
boil all together till stiff ; take off and when done add 
the whites of the eggs beaten stiff, and serve with 
sweet milk and sweet crackers or garnished with 
fruit jelly. 

Instead of 6 or 8 lemons take % bottle of white 
wine and the juice of 2 lemons. 

In case one does not wish to use the wine and 
the 6 or 8 lemons, these may be omitted, using all the 


81 


other ingredients and finally mixing in 3 tablespoon- 
fuls of currant or raspberry jelly, to give a pretty 
color and taste. 


281. CREAM WITH BREAD, 


Beat thick sweet cream to a foam. Grat: some 
rye bread and mix it with sugar and jelly to taste. 
Serve the bread and cream in layers in a glass dish. 


Poeee PR OLE SIELLY. 


Bring I quart of water to a boil, add 1 cup of 
Sugar, the juice of 6 or 8 lemons, and the same amount 
of raspberry or other jelly ; mix 3 or 4 tablespoonfuls 
of cornstarch with 1 cup of water and pour into the 
above while boiling and stir till stiff; take off, putina 
glass dish to cool, then set on ice to harden and serve 
cold with lady fingers. 


205. PUEKUER IGH-CREAM. 

Whip cream till it is stiff, and sweeten as for ice 
cream. Divide this in thirds ; flavor the first third 
with vanilla ; the second color pink with raspberry 
juice and the last third color with chocolate, first hav- 
ing dissolved the chocolate in a very little milk. Mix 
into each part a few macaroons. 

Put in an ice cream freezer in layers, do not turn 
nor stir ; let it stand a day or longer, as necessary to 
freeze, keeping covered with ice. 


sf 


CAKES AND TARTS. 


284. SAND CAKE, No. 1. 


Beat I lb. of butter to a cream, add bye and bye 
1 lb. of sugar, stirring all the time, yolks of 9 eggs 


and 1 lb. of cornstarch. 


82 


Beat all together for an hour, then mix it with the 
juice of t or 2 lemons, vanilla to taste and the whites 
of the eggs beaten stiff; bake 1 hour in a cake pan. 


285. SPECURATIUS GARE: 


1 lb. of flour, a scant lb. of sugar, % Ib. of butter, 
the grated peel of 1 lemon, 3 eggs and a little cinna- 
mon. Work these ingredients together quickly in a 
pan; then put it "in = thesice pox fore24gliours atten 
which work it a little, roll out thin, cut out with little 
cake cutters and bake in a moderate oven till light 
brown. ; 

Before rolling out baking powder the size of a 
pea may be worked into the dough. 


286. GERMAN CAKE, 


Stew 2% oz. Graham bread with a little butter for 
2 minutes, then soak it with thin fruit or lemon juice ; 
beat the yolks of 10 eggs thoroughly with ¥% lb. of 
sugar, grate 6 oz. of almonds with the peel and mix all 
together well; finally add the whites beaten stiff. 
Bake in a quick oven. 


287. MACAROONS. 


Beat the whites of 8 eggs till stiff; mix into this. 
134 lbs. of sugar, 1 lb. chopped almonds, and the juice 
of1 lemon. Drop by spoonfuls on a pan greased with 
butter or waxed ; bake in a moderate oven a while till 
a light brown. 


288... PLU CAKE? 


Cream ¥% lb. of butter, then beat for % hour longer 
with the yolks of 8eggs; add % lb. of sugar, % Ib. 
washed and cleaned seedless raisins, grated peel of 
I lemon, % lb. best flour, and finally the whites of 5 
eggs beaten stiff. Bake 2 or 3 hours in a well greased 
pan in a moderate oven. 


83 


287? CORN CAKE, 


Beat the yolks of 8eggs and 3 lb. sugar for 14 
hour, add '% lb. cornmeal, grated peel and juice of 1 
lemon, 23 or 30 grated almonds and finally the whites 
of the eggs beaten stiff. Bake slowly 45 minutes. 


E20,2 CHERRY CAKE, 


y |b. butter, 4 Ib. flour, 3 oz. sugar, 3 or 4 yolks 
of eggs and grated peel of 1 lemon. 

‘Beat all together well and add the whites of the 
eggs beaten stiff. Put % of this mixture in a well 
greased pan, cover over this stoned cherries, and 
then pour over these the other '%4 of the mixture, and 
bake slowly. 


271. VAPPLE'GAKE: 
2 oz. of butter, yolks of 4 eggs, 5 oz. sugar. 
Cream all together, add 6 oz. of best flour, and the 
whites of the eggs beaten stiff. Cover with thin 
sliced apples and bake. 


Oo ee CAINE INGA. 


Cream I lb. of butter well, to which add 1 Ib. of 
sugar, yolks of 8eggs and 1 lb. cornstarch. Beat all 
together well fori hour, then add the whites, the juice 
of 1% lemons and vanilla to taste. Bake for I hour. 


Zoe VIOND CAKE. 


Beat well 8 yolks of eggs with 34, Ib., of sugar 
add 4% oz. of grated sweet almonds, I oz. of bitter 
almonds, % lb. of best flour and a little lemon juice. 
- Mix all together well and add finally the whites of 
the eggs beaten stiff, and bake ina quick oven. 


294, BREAD CAKE. 


Beat the yolks of 12 eggs for % hour with 34 Ib. of 
sugar, 3 oz. of grated sweet chocolate, grated peel of 


34 


'% lemon or a little vanilla ; then add 3, lb. of grated 
stale bread, rye or graham, and mix all together with 
the whites of the eggs beaten stiffand bake. This 
cake may be covered with a coating of sugar melted 
in lemon juice. 


Piast ARO (Cre, 


Wash 3 or 4time % lb. of best rice; boil in cold 
water till soft; bring toa boil the juice of 6 lemons 
with I lb. of sugar; put the rice into this and boil till 
dry ; take off:and let cool; add _the peél of 3 or 4 
lemons cut in pieces and boil till done. Put all ina 
well-greased pan or dish and bake for 1 hour. Serve 
and garnish with jelly. 


296. NUT PUDDING. 


Beat the yolks of Io eggs with % lb. sugar; add 
yy lb. grated peanuts, 4% lb. grated almonds, juice and 
grated peel of % lemon, little vanilla, 2 oz. of best flour 
and finally the whites of the eggs beaten stiff. Mix 
all together well and bake in a moderate oven. 


sy 


DRINKS. 


297. CARAMEL GEREAL COFPEEE,; 


Take 2 large cups of this coffee and Io cups of 
cold water ; bring to a boil for 15 minutes. 


298. DR. LAHMANN’S NAEHRSALZ COCOA. 

Take for each cup of water I teaspoonful of cocoa, 
I teaspoonful of sugar and I teaspoonful of corn- 
starch for every 5 cups. 


85 
299, SOUR MILK. 


Put fresh milk into a stone pot, let stand for 1 or 
2 days in a room at about 60°. The skin on top must 
be light yellow and shiny ; before serving stir in cream 
with the milk well. Put onice in summer and Serve in 
glasses. 


300. RASPBERRY LEMONADE. 
2 quarts of water mixed well with 2 tablespoon- 
fuls of raspberry juice. 
301. LEMONADE. 


Take juice of 1 lemon, add 2 tablespoonfuls of 
sugar and 2 cups of water. 


Dr. Lahmann’s Naehrsalz-Cocoa and 
Naehrsalz 


For sale at the Quisisana Nature-cure Sanitarium, 
Cocoa, per lb., $1.25 ; Naehrsalz, small pots, $1. 


eS 


Professor Tyrrell’s J. B. L. Cascade, 


The most perfect irrigating apparatus on the mar- 
ket, $6.00; with attachment for women, $7.00. 
For sale at the Quisisana Nature-cure Sanitarium. 


% % 


Deitmel Linen-Mesh Ghlsancssie Sar 


Pure linen ought to be worn next the skin, and 
the open woven Linen-Mesh is the healthiest un- 
derwear ever made. For sale at the 


Quisisana Sanitarium, Asheville, N. C. 


% % 


The Prescott-Stanyan Bread Mixer 
and Kneader. 


This machine not only produces better bread, but 
saves time and labor to a greater extent than any 
other kitchen utinsil used; even the wringer not 
excepted. For sale at the Quisisana Sanitarium, 
Asheville, N. C. i 























Vegetarian Society of America, 


1023 Foulkrod St., Station F, Philadelphia. 
PUBLISHERS OF 


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inds of NUT BUTTER, NUT CHEESE, etc. 


Over fifty rectpes are given in @ special edition of FOOD, HOME AND GARDEN 
with 12 pages devoted to the mill, pictures, price listand numerous volunteer testimonitais 
ny family tn the city or country can easily add to t/s tneame by making any of the above 
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For the benefit of all whom it may concern, I will say that the 
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ugust 13, 1898. 


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Sole agents for Father Kneipp’s only genuine Herb Reme- 
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Sample copies of Kneipp monthlies mailed free to those 


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Dr. Lahmann’s Naehrsalz Cocoa, 

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on account of their purity. 

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